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Parve
Easy
60 Servings
Allergens 
3 Hours, 30 Minutes
Diets
Learn how to make my signature Cinnamon, Raisin, Walnut Challah in this fun mother daughter challah baking video (link redirects to Youtube). And discover the deeper meaning behind the mitzvah of separating challah (hafrashas challah). Makes 6–8 loaves.
4 cups warm water
2 tablespoons Gefen Yeast
1 cup sugar
1/2 cup Gefen Honey
1/2 cup canola oil
5 eggs (divided)
2 cups raisins
12 cups bread flour (divided)
2 cups all-purpose flour
2 tablespoons Haddar Kosher Salt
2 cups coarsely chopped walnuts
cinnamon-sugar for sprinkling
Combine water, yeast, sugar, honey, oil, eggs, five cups of bread flour, all-purpose flour, and raisins. Dough will be runny.
Let rise in warm place for an hour. It should get very bubbly by the end.
Add salt, walnuts, and rest of bread flour. Knead it in the bowl until the dough is no longer sticky and is a bit springy.
Let rise for another hour in a warm place. Punch down dough and take challah with a blessing.
Braid challah and brush with egg. Sprinkle with cinnamon-sugar. Let rise 45 minutes.
Bake at 350 degrees Farenheit. For smaller loaves bake for 25 minutes. For larger loaves 35 minutes. For best results rotate the loaves to different parts of oven a few times throughout for even baking. Cool on wire racks and enjoy!
Thank you Allison of Jew In The City for this article, video and recipe! Read more.
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