Cinnamon Raisin Challah

by | Mar 7, 2019 | BREAKFAST AND BRUNCH, YEAST BREADS | 0 comments

Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
Cinnamon Raisin Challah
Print Recipe
    Servings
    1 large loaf
    Servings
    1 large loaf
    Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
    Cinnamon Raisin Challah
    Print Recipe
      Servings
      1 large loaf
      Servings
      1 large loaf
      Ingredients
      Servings: large loaf
      Instructions
      1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
      2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
      3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
      4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
      5. Line a large baking tray with parchment.
      6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
      7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
      8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
      9. Remove from oven to a cooling rack and allow to cool prior to slicing.
      Recipe Notes

      For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

      This bread is wonderful toasted with a little apricot jam.

      It toasts quickly because of the sugar content.

      Apple Date Cake with Pecan Streusel

      by | Nov 15, 2018 | DESSERTS, CAKES AND SQUARES | 0 comments

      Apple Date Cake with Pecan Streusel
      Print Recipe
        Servings Prep Time
        20-24 pieces 40 minutes
        Cook Time
        40 minutes
        Servings Prep Time
        20-24 pieces 40 minutes
        Cook Time
        40 minutes
        Apple Date Cake with Pecan Streusel
        Print Recipe
          Servings Prep Time
          20-24 pieces 40 minutes
          Cook Time
          40 minutes
          Servings Prep Time
          20-24 pieces 40 minutes
          Cook Time
          40 minutes
          Ingredients
          Apple Date Cake
          Pecan Streusel
          Servings: pieces
          Instructions
          Pecan Streusel
          1. In a small bowl, stir together all ingredients and set aside.
          Apple Date Cake
          1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
          2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
          3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
          4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
          5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
          6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
          7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
          8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.