Cinnamon and Raisin Challah

Instructions

1. 1

   Mix warm water with instant yeast and let sit for 5 minutes until foamy. In a large bowl, combine flour, salt, and half the sugar. Create a well in the centre and pour in the yeast mixture, 2 whole eggs, 1 egg yolk, olive oil, and honey.

   Tip: Reserve the remaining egg white for an egg wash later.

2. 2

   Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

   Tip: Add flour gradually if too wet, or a splash of water if too dry.

3. 3

   Drain the soaked raisins and fold them into the dough along with the cinnamon and remaining sugar until evenly distributed. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 90 minutes until doubled.

   Tip: A warm oven with the light on creates an ideal rising environment.

4. 4

   Punch down the dough and divide into three equal portions. Roll each portion into a rope about 40 cm long, tapering slightly at the ends.

   Tip: Keep unused portions covered while working to prevent drying.

5. 5

   Braid the three ropes together firmly, tucking the ends underneath to create a neat loaf. Place on a lined baking tray and cover loosely with a towel.

   Tip: A tight braid prevents the loaf from spreading too much during baking.

6. 6

   Let the braided loaf prove for 45 minutes until puffy. Preheat oven to 190°C. Brush the loaf with the reserved egg white mixed with a splash of water, then sprinkle with sesame seeds.

   Tip: An egg wash gives the challah its characteristic golden, glossy finish.

7. 7

   Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.

   Tip: If the top browns too quickly, loosely tent with foil for the final 10 minutes.