Cinnamon Raisin Round Challah Lion's Bread

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Instructions. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed.

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Instructions. Combine Sugar, yeast, and hot water in a large bowl or bowl of a stand mixer. Let sit until foamy, about 5-10 minutes. Add 3 Cups of bread flour, eggs, oil, and mix well. Add the salt, raisins, and remaining bread flour to form a soft, together dough.

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For the Dough. Whisk together warm water, yeast and 1/2 teaspoon of sugar to activate the yeast; wait 5 minutes until it bubbles. Add 1 egg, vanilla and butter to the liquid yeast mixture. In the bowl of a food processor or stand mixer with the hook attachment, add the salt, sugar, freshly grated nutmeg and 3 cups of flour.

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Mix into a dough and knead for 7 minutes. Cover and allow to rise for 1 hour in a warm place. While the dough is rising, make the filling a medium sized bowl. Add the oil, sugar and cinnamon. Mix. Preheat the oven to 375°F/190°C. Separate the dough into 3 pieces. Roll each one into a square with a rolling pin.

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In a large bowl, whisk to combine flour, cinnamon and salt. Pour in wet ingredients and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Knead the dough: Knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball.

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Divide the dough in half. Make the cinnamon-sugar mixture. Combine all of the ingredients in a small bowl and stir to combine. Divide each half into 4 equal balls. Roll the first ball into a log that's about 12-18" long. Slightly flatten the long and brush the cinnamon-sugar mix onto it.

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Cover with greased plastic wrap and let rise in a warm place until doubled again, about 30-45 minutes. Meanwhile, preheat oven to 350° F. Make an egg wash with 1 large egg and a teaspoon of water and brush on the loaf. Bake until golden, about 35-40 minutes. Let cool 15 minutes before transferring from sheet pan.

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While resting, preheat oven to 350 F. When ready to bake, brush with egg wash. If making one large loaf, bake the challah for 30 minutes (on 350 F). Lower the heat to 325 F and bake for about another 25-30 minutes. If making two round loaves, the bread may be done in about 45 minutes.

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forming and braiding the challah. Divide the dough into three even balls. Set two aside and roll out the first into a large round circle (10-12 inch diameter). This doesn't have to be perfect. Spread out 1/3 of the ginger/cinnamon filling onto the circle and then roll the circle into a long, tight rope, trapping the filling within.

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Instructions. In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles. Next, add eggs, oil and honey and whisk together.

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This decadent bread combines the intricate braid of traditional challah with the irresistible flavors of a cinnamon roll. Fluffy, enriched dough is infused with a warm cinnamon sugar filling, creating a delightful surprise in every bite. But why stop at pure taste? Cinnamon Roll Challah offers a unique way to celebrate special occasions. Its.

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Meanwhile, preheat the oven to 350 degrees F. Once the challah looks nice and puffy, brush with the remaining egg white and place in the oven to bake for about 30-35 minutes. The challah bread is ready when it's golden brown and the internal temperature reads 195 degrees F. Once baked, remove from the oven and let cool.

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For the bread: In a large bowl or the work bowl of a stand mixer, place 6 cups of the flour amount. Make a well in the center with your hand, pour ½ cup of the water amount, and sprinkle yeast and 1 tablespoon of sugar over the water. Stir the water gently to dissolve the yeast (some of the flour will be incorporated) and let stand for 10 minutes.

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Cover the loaf with lightly greased plastic wrap (or place it in a proof box), and let it rise until it's very puffy, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 375°F. Whisk together the egg white and 1 tablespoon water, and brush this glaze over the risen loaf. Sprinkle with additional cinnamon sugar.

a ball of dough sitting on top of a glass plate

Roll the dough into strands for braiding. Dip half the strands into the cinnamon sugar mixture. Braid the challahs and place them on parchment paper lined baking sheets (2 per pan). Let the braided challahs rise for 10 minutes and then brush with egg wash. Bake on 350°F for 45 minutes, until golden brown.

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Instructions. Whisk together water, oil, eggs and egg yolk in a large measuring cup. Use stand mixer with dough hook and combine 3 cups flour, sugar, yeast, and salt. On low speed, add water mixture and mix until dough comes together nicely, about 2 minutes. Increase mixer speed to medium-low and knead until dough is smooth and easily stretched.