- 1.660g (3.66 lbs) strong white flour
- 180g (3/4 cups + 2 tablespoons) granulated sugar
- 35g (1/4 cup) active dry yeast
- 30g (3 tablespoons) salt
- 20g (2 tablespoons) ground cinnamon
- 90ml (6 tablespoons) oil
- 2 large eggs, lightly beaten
- 750 -1000ml (3-4 1/2 cups) water
- 300 g (2 cups) raisins
- 60 g (8 tablespoons) cinnamon
- 125 g (2/3 cup) granulated sugar
- 90 ml (6 tablespoons) vegetable oil
- 1 egg, beaten
Place the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside.
Lightly oil a large bowl. Place the flour, sugar, yeast, salt and cinnamon, using a wire whisk until all the ingredients are combined. Add the oil, egg, and 3/4 of the water; mix until the dough comes together, add more water as needed. Knead until smooth (about 8 minutes) Gently knead in the raisins, until incorporated let rest in an oiled bowl for about 3 hours, covered, until the dough has doubled in size.
Take challah, shape and bake
In a small bowl, combine the cinnamon and sugar for the filling and set aside. In a second bowl pour in 6 tablespoons vegetable oil; set aside.
On a lightly floured surface, divide the dough into 4 even pieces and use a rolling pin to shape each piece into a long rectangle. Use a pastry brush to spread oil on the dough. Sprinkle a quarter of the cinnamon-sugar mixture evenly over the rolled out dough.
Starting from the long side, gently roll the rectangle into a long cylinder.
Wrap the cylinder around itself like a snail or turban and tuck the end underneath, place on a baking tray that has been lined with baking parchment seam side down. Repeat with remaining dough. Cover loosely with a clean towel or plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours. Brush each challah with beaten egg.
Position a rack in the centre of the oven and heat the oven to 375°F/190˚C. Bake the loaves, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the centre of the loaves registers about 190°F, 30 to 35 minutes. Transfer the loaves in to a rack to cool completely.