The Ultimate Cinnamon Challah

This recipe is bowl optional. Place the flour on a clean surface in a mound and create a pit in the middle. Put 2 eggs, olive oil, honey, 1 teaspoon salt, yeast, and water directly into the center of the flour.

Use a fork to mix the ingredients within the flour. After they are mixed, use your hands to combined the mixture with the flour. It will seem messy at first but the dough should not stick to the counter.

Knead the dough for several minutes until smooth.

Roll the dough into a ball and cover it with a cloth. Let rise for an hour.

In a small bowl, combined the cinnamon, brown sugar, 1/4 teaspoon salt, and the last 1/3 cup oil. Mix into a paste and set aside.

Divide the dough into three sections and roll each one out flat.

Spread the cinnamon sugar mixture on the top, making sure to get the edges. Roll each one of the three sections so they make a long roll. Pinch the ends of the rolls and stretch them out to as long as you would like your bread to be.

Braid the three strands together.

Pinch the ends of the dough together and tuck underneath.

Place the dough on a greased pan and let rise for 15 minutes.

Preheat the oven to 375 F. Crack open the last egg in a small bowl and beat it with a fork. Brush the egg wash on the top of the bread.

Bake for 30 minutes.

Share if you want to, or eat it all by yourself. There is no judgement here.