Sweet Cinnamon Sugar Challah: Your Ultimate Guide to a Fluffy, Braided Loaf

Imagine a perfectly braided challah, glistening with a golden hue, infused with the comforting aroma of cinnamon and sugar. This challah recipe guides you step-by-step to create a stunning 6-strand braided loaf, complete with a delightful sweet cinnamon sugar topping. With clear instructions and a helpful video tutorial, you’ll soon be skipping the bakery trip and impressing everyone with your homemade masterpiece!

Have you ever dreamt of baking your own exquisite challah but felt overwhelmed by the thought of braiding or working with yeast? Perhaps you’ve encountered a yeast dough recipe in the past that seemed more like a cruel trick than a culinary adventure. As a trained pastry chef and professional baker, I’ve heard countless times how intimidating yeast doughs can seem to home bakers.

But let me assure you, making challah from scratch is not as daunting as it appears. In fact, with the right guidance, you – yes, YOU – can master this beloved braided bread. This recipe is designed to demystify the process, making it accessible and enjoyable. And once you experience the joy of a warm, homemade loaf, you’ll find endless ways to savor it, from a simple slice with butter to decadent overnight challah French toast using any delicious leftovers.

Crafting Your Perfect Challah Loaf: An Easy Approach

This recipe is thoughtfully scaled to produce one generously sized loaf, meaning you won’t need to commit to a massive 5-pound bag of flour, as some larger-batch recipes might demand. This makes it perfect for a weekend baking project or to share with family and friends without excessive leftovers (though if you do have any, they’re easily transformed!).

For the best results, I highly recommend using a high-quality bread flour. In this recipe, I’m using Bob’s Red Mill Unbleached Enriched Artisan Bread Flour. While Bob’s Red Mill has kindly partnered with The Bakefeed to sponsor this post, my recommendation for their bread flour comes from genuine experience. Using a superior bread flour truly elevates the texture and structure of your challah, making a world of difference in the final product!

Another fantastic aspect of this particular recipe is that it leverages the power of your stand mixer. This means less strenuous kneading by hand and more consistent results, allowing your mixer to handle all the hard work while you focus on the nuances of the dough. Before we dive into the step-by-step instructions, there are just a few key things to understand about working with yeast, the heart of any great bread.

Demystifying Yeast: Your Key to Fluffy Challah

Yeast is a living organism, and understanding a few fundamental principles about it will transform your bread-making success. Here’s what you need to know:

• Optimal Temperature: Yeast thrives in warm, not hot, water. Think of it like a cozy bath for your fingers – if it’s comfortable for you to keep your finger in for 5 seconds, it’s perfect for the yeast. Too hot, and you risk “killing” it; too cold, and it won’t activate properly.
• Activation Signs: Once activated, yeast will produce a visible layer of bubbles and foam on the surface of the water. This is a clear indicator that your yeast is alive and ready to work its magic.
• A Sweet Tooth: Yeast loves sugar! It feeds on sugar, which helps it activate and produce the carbon dioxide gas that makes your dough rise and become airy.
• The Heat Factor: As mentioned, excessively hot water will kill the yeast, rendering it inactive. Be mindful of the temperature to avoid this common pitfall.
• Salt Balance: While salt is essential for flavor and controlling yeast activity, too much direct contact with yeast can inhibit or even kill it. Always incorporate salt separately from the initial yeast activation.
• Freshness is Key: Yeast has a shelf life. If your yeast packet has been lurking in your cabinet for over a year, it might be past its prime. For reliable results, always use fresh yeast.

Let’s expand on the temperature point, as it’s often where people feel the most anxiety.

Finding the “Just Right” Water Temperature

Forget exact thermometer readings if you’re feeling unsure. The simplest rule of thumb is the “baby bath” test: if you can comfortably stick your finger in the water and leave it there for about 5 seconds without discomfort, it’s the ideal temperature for activating yeast. Anything scalding hot is a definite no-go.

You’ll confidently know your yeast is alive and well when it forms a bubbly, foamy layer on the water’s surface, or later, when your dough noticeably doubles in size during its first rise. If, after following the activation steps, your yeast mixture shows no signs of activity or your dough fails to rise, it unfortunately means your yeast was likely dormant or dead. In such cases, there’s no way to revive it; you’ll need to start fresh with a new batch of yeast to ensure success.

Now that we’ve cleared up the mystery of yeast, let’s gather our ingredients and get ready to bake!

Essential Ingredients for Your Golden Challah

Let’s highlight a couple of crucial points regarding the ingredients for this recipe:

1. Bread Flour vs. All-Purpose Flour: While all-purpose flour will certainly work in a pinch, I strongly advocate for using a high-quality bread flour, such as Bob’s Red Mill. Bread flour contains a higher protein content, which translates to more gluten development. Gluten is the magical protein network that gives bread its characteristic elasticity, chewiness, and wonderful structure. Using bread flour will result in a challah that is beautifully soft, airy, and resilient – qualities that are highly sought after in this traditional loaf.

2. Active Dry Yeast: This recipe calls for active dry yeast. This type of yeast typically comes in small, pre-measured packets, with each packet containing approximately 2 ¼ teaspoons (or 7 grams). For this recipe, you’ll only need one packet. Active dry yeast needs to be “activated” or proofed in warm water before being combined with other ingredients, which we’ll cover in the instructions. This step ensures your yeast is viable and ready to contribute to a successful rise.

Your Step-by-Step Guide to Baking Delicious Challah

Before you begin, take a moment to measure out all your ingredients. This practice, known as “mise en place,” ensures a smooth and stress-free baking process. Pay close attention to the recipe instructions, as some ingredients, like water and sugar, will need to be divided for different stages of the process. Remember, making challah involves several rising periods, so while it requires some time, every moment is absolutely worth it for the incredible flavor and texture you’ll achieve!

Step 1: Activating the Yeast and Initial Dough Creation
Start by gently activating your yeast. In the bowl of your stand mixer, combine ½ cup of warm water with the active dry yeast, stirring by hand until the yeast is fully dissolved. Next, add 1 cup of bread flour to this mixture. Using the paddle attachment on your stand mixer, beat the ingredients on low speed for about 30 seconds, just until a shaggy, sticky dough forms. This initial “sponge” will be quite wet. Cover the bowl loosely with a clean kitchen towel and let it rise in a warm, draft-free place for about 30 minutes. During this time, the yeast will become very active, and the mixture should double in size and appear bubbly and foamy.

Step 2: Building the Main Dough
Once your yeast mixture has doubled, it’s time to add the bulk of the ingredients. To the stand mixer bowl, add 4 more cups of bread flour, 2 tablespoons of granulated sugar, and the kosher salt. In a separate medium bowl or a large measuring cup, whisk together the two remaining eggs, the egg yolk, vegetable oil, honey, and the remaining ½ cup of warm water until well combined. This liquid mixture will provide richness and moisture to your challah. Pour this egg and oil mixture into the flour mixture in your stand mixer.

Step 3: Kneading to Perfection
Remove the paddle attachment and switch to the dough hook on your mixer. Begin kneading the dough on low speed for about 5 to 6 minutes. During this time, the dough will transform from a sticky mass into a smooth, elastic consistency. It should still be slightly tacky to the touch but not excessively sticky. If you find the dough is too wet and adhering significantly to the sides of the bowl, you can gradually add the remaining ⅓ cup of flour, 1 tablespoon at a time, until it reaches the desired texture – smooth, pliable, and only slightly tacky.

Step 4: The First Bulk Rise
Once adequately kneaded, turn the dough out onto a very lightly floured surface. Gently shape it into a smooth, round ball. The dough should feel supple and easy to handle, with minimal stickiness. Pour about 2 teaspoons of vegetable oil into a large, clean bowl, coating the bottom and sides. Place the challah dough into the oiled bowl, turning it once to ensure the entire surface is lightly greased. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot to rise for approximately 1½ to 2 hours. This is its first major rise, and you’ll want to see it impressively double in size.

After the first rise, gently punch down the dough to release the accumulated gases. This helps redistribute the yeast and creates a finer crumb in the finished bread. Turn the dough out onto a lightly floured surface; it will deflate somewhat, which is perfectly normal. Prepare a baking sheet by lining it with parchment paper, ready for your beautifully braided loaf.

Mastering the Elegant 6-Strand Challah Braid

The 6-strand braid might look intricate, but it’s surprisingly simple once you get the hang of the pattern. Divide your dough into six equal portions. For consistency, each portion should weigh approximately 198 grams. Roll each portion into a long, uniform rope, about 22 inches in length. Line these ropes up parallel to each other on your prepared baking sheet.

To begin the braid, first group three strands together at the top and pinch them securely. Then, take the remaining three strands, group them, and pinch them as well. Now, bring these two sets of three strands together and pinch all six strands firmly at the very top. This creates your anchor point.

Follow this pattern for braiding:

1. Take the **outer right rope** and cross it over the second rope from the right, then *under* the third rope from the right.
2. Now, take the **outer left rope** and cross it over the second rope from the left, then *under* the third rope from the left.
3. Continue this sequence: Always start with the *outer* rope, moving it over the adjacent rope and then under the next, alternating from right to left, then left to right.

Alternatively, the text describes a slightly different (and also common) 6-strand pattern:

Cross the outermost ropes over each other, with the right outer rope going over the top of the left outer rope. Then, bring the *now* outer left rope (the one you just moved) to the center, and take the second rope from the right and bring it over to the left side.

Next, take the outer strand on the left (the one that was just brought over) and bring it towards the middle. Then, take the second strand from the right and bring it across to the left.

Now, take the outer strand on the right and bring it to the center. Next, take the second strand from the left and bring it across to the right side.

Continue going in that pattern: bringing the outer strand into the middle and then crossing it with the second strand over the braid. Repeat this rhythmic pattern until you reach the end of your ropes.

For those who are visual learners, or if the text description feels a bit complex, **please watch the accompanying video tutorial!** It truly makes the 6-strand braid much clearer and shows just how achievable it is, even for beginners. Don’t worry if your first braid isn’t picture-perfect; practice makes progress!

Once you reach the end of the ropes, cross them over as much as possible, then gently tuck the ends underneath the loaf and give them one final pinch to secure the braid.

The Final Rise (Proofing)

With your beautiful challah loaf braided and placed on the parchment-lined baking sheet, it’s time for its final rise, often called proofing. This stage is crucial for achieving that light, airy texture and voluminous shape. Cover the braided challah loosely with a clean kitchen towel and place it back in a warm, draft-free environment. For an ideal warm spot, I often turn on my oven (under the stovetop) for a few minutes, then turn it off and place the baking sheet on the stovetop. The residual gentle warmth from the oven creates the perfect environment for the challah to puff up beautifully. Allow it to rise for another 1 to 1½ hours, until it looks noticeably puffed and feels soft to the touch.

Preparing the Sweet Cinnamon Sugar Topping

While your challah is enjoying its final rise, take a few moments to prepare the simple yet irresistible topping. This sweet addition truly elevates the flavor profile of your challah, making it even more delectable.

You will need:

• 1 large egg
• 1 tablespoon water (for the egg wash)
• ¼-½ teaspoon ground cinnamon (adjust to your preference)
• 1 tablespoon granulated sugar

In a small bowl, whisk together the egg with 1 tablespoon of water until well combined. This is your egg wash, which will give the challah its signature golden sheen and help the cinnamon sugar adhere. In another small bowl, mix together the ground cinnamon and granulated sugar. Once your challah has risen and puffed up significantly, gently brush the entire surface of the loaf with the egg wash. Then, generously sprinkle the cinnamon sugar mixture evenly over the top.

The egg wash not only creates that beautiful, professional-looking sheen but also seals in moisture. The cinnamon sugar topping, of course, adds a wonderful sweetness and a hint of warm spice that perfectly complements the rich challah dough.

Baking Your Golden Loaf to Perfection

Preheat your oven to 350 degrees Fahrenheit (180°C). Carefully transfer the baking sheet with your prepared challah into the preheated oven. Bake for approximately 35 to 45 minutes. The challah is done when it achieves a gorgeous, deep golden-brown color on top and sounds hollow when tapped on the bottom. For absolute certainty, an instant-read thermometer inserted into the thickest part of the loaf should register an internal temperature of 190°F (88°C). If you notice the challah browning too quickly during baking, you can lightly tent it with aluminum foil to prevent excess browning. Your kitchen will be filled with the most heavenly aroma – a sure sign of deliciousness to come!

Storage Tips for Optimal Freshness

To preserve the delicious crust and soft interior of your homemade challah, I recommend storing it in a paper bag. The paper allows for some air circulation, preventing the crust from becoming soggy while still maintaining freshness. If a paper bag isn’t readily available, a large zip-top plastic bag will also work well; just be aware that the crust might soften a bit more over time. Store at room temperature for up to 2-3 days.

Freezing Challah for Longer Enjoyment

Challah freezes beautifully, making it perfect for preparing ahead of time or enjoying later. To freeze, ensure the loaf is completely cooled. Then, wrap it very tightly in several layers of tin foil, followed by either plastic wrap or a freezer-safe bag. This double layer of protection helps prevent freezer burn. Your challah will stay fresh in the freezer for up to 6 months. When you’re ready to enjoy it, simply defrost it at room temperature, then warm it slightly in the oven for that fresh-baked taste and aroma.

Creative Ways to Enjoy Your Versatile Challah

Beyond simply devouring it whole (which is, let’s be honest, highly tempting!), there are countless delicious ways to enjoy your homemade challah. Its slightly sweet, rich, and fluffy nature makes it incredibly versatile.

Because this particular recipe has that wonderful cinnamon sugar topping, it is absolutely divine when transformed into French toast. The challah’s rich texture soaks up the egg custard beautifully, creating a breakfast or brunch dish that is truly out of this world. If you opt to omit the cinnamon sugar topping, this challah makes an unbelievably good grilled cheese sandwich – the slightly sweet bread perfectly contrasts with savory cheese.

We also love to serve challah with soups, using it to dip and soak up every last drop of flavorful broth. It’s fantastic with various dips, spreads, or simply slathered with a generous pat of good quality butter as a delightful snack.

In our home, challah is a beloved staple, gracing our table every Friday night and Saturday. And let me tell you, despite eating it so regularly, we never, ever get tired of it! Its comforting presence and delicious taste are always a welcome treat.

I would absolutely love to hear about your experience making this recipe! Please share your thoughts by leaving a rating and a review below. Your feedback means the world!

This post was proudly sponsored by Bob’s Red Mill in partnership with The Bake Feed, but please know that all opinions and recommendations expressed are genuinely my own.