Cinnamon Raisin Swirl Challah Recipes

CINNAMON RAISIN SWIRL CHALLAH

Steps:

• Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
• Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
• Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
• On baking day, whisk the brown sugar and cinnamon together in a small bowl and set aside. Butter a loaf pan and set aside.
• Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
• On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin, roll the dough into a 1/4 inch thick rectangle (as close as possible). Use just enough flour to prevent it from sticking. If the dough resists shaping, let it rest for 5 minutes and try again. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. Top with the raisins. Roll up the dough, jellyroll-style, starting at one of the short ends, being sure to seal the bare edges.
• Allow the bread to rest and rise, covered, in the loaf pan for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
• About 10-15 minutes before baking time, preheat the oven to 350-degrees F. Brush the loaf with egg wash and sprinkle with the raw sugar.
• Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown and offers resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.
• Remove the loaf from the pan and allow to cool on a wire rack.

CINNAMON RAISIN SWIRL BREAD

Steps:

• Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
• Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

SWIRLED CINNAMON RAISIN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.