hearah הֶרָה

Rosh Hashanah Cinnamon Raisin Challah 🪵

Vegan   Rachel Bousfield · 12 strands · 3 round loaves

Round challah with raisins is an Ashkenazi tradition for the new year — a circle for the turning of the year, and sweetness for a sweet one. This recipe makes twelve strands, enough for three plump round loaves.

Round braided challah dough before baking
3 Cinnamon Raisin, 3 Garlic Onion
Round cinnamon raisin challah, baked golden
Baked

Making the dough

  1. Soak raisins in warm water 🍇
  2. Whisk almond milk and sugar on 4/9 heat until 105–110 °F 🥛🍬
  3. Pour into a large bowl and sprinkle yeast on top. Bloom for 10 mins 🦠
  4. Reusing step 1’s pot without cleaning, warm sunflower oil on 4/9 heat to 105 °F 🌻
  5. Turn burner off and move pot to a cool surface.
  6. Whisk in cinnamon powder until fully dissolved. Let it bloom for 5 mins 🪵
  7. Add allulose powder and sea salt 🍬🧂
  8. Gently pour the pot into the bowl.
  9. Add liquid egg replacer 🥚
  10. Whisk until combined, adding flour in slowly 🍞
  11. Pat raisins dry and slowly fold them in 🍇
  12. Knead dough for 10 mins by hand.
  13. Cover the bowl with a wet towel.
  14. Proof for 1 hour and 45 mins at 95 °F.
  15. Remove the dough and braid into loaves — see Braiding Tips.

Second proof

  1. Place the loaves onto a baking sheet lined with parchment paper.
  2. Place baking sheet into oven.
  3. Loosely cover loaves with parchment paper.
  4. Hydrate the environment.
  5. Proof again for 2 hours at 95 °F.

Bake

  1. Preheat the oven to 350 °F.
  2. In a small bowl, whisk liquid egg replacer and allulose syrup 🥚🍬
  3. Brush liquid over loaves.
  4. Place loaves into the oven.
  5. Loosely cover with parchment paper.
  6. Bake until the small loaves start to golden (usually ~15–20 mins).
  7. Remove parchment paper.
  8. Bake until the loaves are fully golden, pulling them out as each finishes.