Round Raisin Challah Recipe

Cinnamon Raisin Round Challah Lion's Bread

WEBSep 6, 2018 · Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until …

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1. In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
2. Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl. Mix until all ingredients are combined, and a shaggy dough ball forms.
3. Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.
4. Mix the granulated sugar and cinnamon together in a small bowl. Remove the dough from the bowl, and cut in half. Roll each half into a long rope, about 18-20 inches long. Use a rolling pin to press down into the rope to create a shallow trench. Sprinkle half of the cinnamon-sugar mixture into the trench. Then sprinkle half of the raisins on top of the cinnamon-sugar. Use your fingers to tightly pinch the dough together over the sugar and raisins, all the way to the very ends. Beginning at the end, spiral the rope on itself creating a round loaf. Pinch the end in on the bottom to make sure the spiral doesn't come loose.

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