WATCH: Cinnamon roll challah. Need we say more? We wish you all a sweet shabbat! Via: Jewlicious
2 teaspoons dry yeast
1 teaspoon honey
2/3 cup warm water
3 tablespoons honey
1/3 cup olive oil
1 teaspoon salt
2 eggs (and another 1 for egg wash)
4 cups flour
1/4 cup vegetable oil
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon honey
How it’s done:
First you need to activate the yeast. Whisk the yeast with 1 teaspoon of honey and warm water and wait a few minutes until it looks foamy.
Add 3 tablespoons of honey, the olive oil, salt and eggs. Mix with a wooden spoon and gradually add in the flour. When the dough forms into a ball, knead for 5 minutes. Cover the dough and let it rise for 1 hour.
While you’re waiting you can make the filling. Mix together the vegetable oil, brown and white sugar, cinnamon, salt and honey.
Preheat oven to 375 °F or 190 °C.
When the dough has doubled in size, separate it into 3 equal parts. Shape each part into a ball, and roll into a circle. Spread the cinnamon filling onto each of the 3 circles and roll into a long rope.
Stretch the ropes as long as you can and braid. Pinch the ends.
Brush the braided dough with egg wash (which is just a beaten egg) and sprinkle coarse sugar on top.
Bake for 30 minutes. If the top begins to brown too quickly you can cover it with foil.
Posted by We Are The Jews on Friday, March 4, 2016