Sticky pull-apart cinnamon challah braid from Breaking Breads: A New World of Israeli Baking (page 56) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 22, 2018

    This recipe was a failure for me. I made the whole challah recipe, which turned out fine, although the dough was quite stiff. I used 1/4 of the dough for one cinnamon braid. Filling the dough wasn't too hard, although the filling amount is off in the instructions - if you use 1/2 cup for the first layer, 1/2 cup for the second layer, you won't have any left for the final filling. I held some back so there would be some for each layer. The final layer was hard to roll since the filling leaked through the thin dough. I could not figure out how to cut an epi, so my "braid" was pretty homely. I wish there had been instructional pictures. My bread did not rise enough (too heavy? and maybe too cold in my kitchen) and the filling and butter leaked a lot. Baking time was more like 30 min, not 20. I skipped the simple syrup. The flavor was good, with tons of layers, and a somewhat chewy texture, but I wouldn't make this again without better instructions.

  • Zosia on March 12, 2017

    These were absolutely beautiful! This book is worth the price for the bread shaping instructions alone. Sweet and buttery and just a little cinnamon-y (perhaps an extra teaspoon next time), no one could resist them. I had to quickly squirrel one away in the freezer so both wouldn't be eaten in one day. A half batch of the challah dough recipe was needed for these and though quite a challenge to shape at the start, it became easier to work with with each consecutive folding and rolling step. You'll want to use only about 1/3 cup/75g filling each time, not 1/2 cup as the recipe states, or you'll run out during step 4. I used only half the syrup. The recipe can be found here (note that only half the dough recipe is required to make two braids): http://www.foodrepublic.com/recipes/sticky-pull-apart-cinnamon-challah-braid/

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