Sweet Raisin Challah

Sweet Raisin Cinnamon Challah for Rosh HaShanah

Bliss are you, Lord our God, King of the universe, who brings forth bread from the earth.​​

Rosh HaShanah marks the beginning of Anu Year, a-nu you and a 10-Day period of Palil, Self-examination and repentance, known as High Holy Days. Round challah symbolizes the cycle of the year

Sweet Raisin Challah
Rosh HaShanah marks the beginning of Anu year, a-nu you and a 10-day period of Palil, self-examination and repentance, known as High Holy Days. Round challah symbolizes the cycle of the year.
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  1. 3-4 Cups of Spelt flour (or organic grain of choice)
  2. 1 Packet of Active Dry Yeast (or replacement)
  3. About 1 tsp of Pink Salt or less
  4. 1 Cup of very warm Water
  5. 1 tsp of Honey or Coconut Sugar + any extra you’d like for the dough
  6. Extra Honey/Coconut Sugar & Cinnamon for Cinnamon Paste
  7. 1 Cup or Moor of SEEDED Raisins
  8. About 1/3 Cup of Coconut Oil or less
  9. A sprinkle of Baking Soda
  1. Mix in a small bowl; water, yeast, and 1 tsp of honey/coconut sugar. Let the mixture resc until they start to bubble or produce air pockets.
  2. In a large bowl – Combine the Flour, Pink Salt, & the Raisins. Then add the Yeast and Warm Water mixture along with the Coconut Oil.
  3. Mix and knead together the mixture for about 10 minutes. Mix until you are able to leave an indentation in the dough with your finger.
  4. Place the dough into a well oiled bowl for an hour and a half to let the dough marinate and rise.
  5. Once completed, shape the dough into the Spiral Challahs. Knead the dough once moor, then flatten (with your hands or a rolling pin) the dough into an oval or rectangular shape.
  6. You can either make the cinnamon paste in a separate bowl or in a line in the center of the rolled out dough. Mix the cinnamon and extra honey/coconut oil together to form a paste/jelly.
  7. On one of the longer sides, tuck the edge in and start rolling the dough into a spiraled tube like shape.
  8. Start at one end and coil the dough into a spiral.
  9. Let the dough rise for another 15 minutes and preheat the oven for 350° F.
  10. Put the spiraled dough on a flat surface and carefully place in the oven for about 30 minutes (Be sure to check on the bread throughout if necessary).
  11. Let cool, say Palil, give TH Anks, break bread, dip in Hon-eyyy, and in-joy!
  1. (I had to separate the dough in half in steps 6-8 due to minimal space and then joined the two ends when creating the spiral).
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