Cinnamon raisin challah from Modern Jewish Baker: Challah, Babka, Bagels & More (page 60) by Shannon Sarna

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Notes about this recipe

  • Lepa on January 22, 2018

    This was very good. I followed the instructions for a quicker first rise: heat the oven to 200, then turn it off and put the dough in for one and a half hours. Next time I would pull the challah out half way through the baking and put more egg wash on so I am not left with white strips without wash/crust. Finally, the spiced sugar had an enormous amount of cinnamon in it and left the loaf brown instead of sugary looking like the picture. Next time I might just sprinkle the loaf with some sugar and call it a day. In any case, the end result was delicious.

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