Cinnamon Raisin Challah (One Loaf, Mixed Braids)

Ingredients

• 3/4 –1 cup Raisins
• 1 tbsp Water or honey (for wash)
• 1 Egg yolk (for wash)
• 1/2 tsp Cinnamon (for crust)
• 2 tbsp brown Sugar (for crust)
• 2 tbsp Light olive oil (for swirl)
• 1 1/2 tbsp Cinnamon (for swirl)
• 1/3 cup brown Sugar (for swirl)
• 1 tsp Cinnamon (for light dough)
• 2 1/4 tsp (7 g) Dry yeast
• ~4½ cups (add gradually) Flour
• 1 tsp Salt
• 3 tbsp Light olive oil
• 1/4 cup Honey
• 1 Egg
• 1 cup (divided) Warm water
• 1 tsp Sugar (for yeast)
• 1 tbp of butter (swirl)

Steps

1. Dissolve yeast and 1 tsp sugar in ¼ cup warm water. Let sit 15 min until frothy.
2. Add egg, honey, oil, salt, remaining water, and 2 cups flour. Mix to a loose batter.
3. Gradually add up to 1½ cups more flour until dough is soft, not sticky. Knead a few minutes.
4. Knead in raisins during the last minute. Cover and let rise 2–3 hours until doubled.
5. Punch down, rest 10 min. Divide dough in half.
6. Knead 1 tsp cinnamon into one half (light cinnamon dough). Set aside.
7. For the other half, roll into a rectangle. Mix swirl sugar, cinnamon, and oil. Spread on dough, roll up, pinch seam, rest 5 min. Cut into 2 strands.
8. Divide light cinnamon dough into 2 ropes. Now you have 4 strands.
9. Braid alternating strands. Place on greased pan. Let rise 30–40 min.
10. Bake at 375°F (190°C) for 22 min. Remove briefly.
11. Mix egg yolk with water or honey. Brush on strands without filling. Mix sugar and cinnamon, sprinkle on top of those strands
12. Return to oven, bake 10 min more. Cool at least 20 min before slicing.