I couldn't come up with a challah of the week and ended up wandering around my favorite place, Sudbury Farms, for a half hour for some inspiration. A few days earlier I had seen a cinnamon raisin peanut butter from Peanut Butter & Co and decided I would make a cinnamon raisin challah with a peanut butter filling. So after 30 minutes in the super market all I left with was a box of raisins and 5 stolen peanut butter coupons.
Recipe: (makes 2 loaves)
3/4 cup of water
2 tsp active dry yeast
1.5 tbsp honey
3 jumbo eggs: 2 for dough and 1 for egg baste
1/4 cup vegetable oil
1.5 tbsp sugar
3-4 cups flour
1 1/4 tsp salt
2 tsp cinnamon
Cinnamon Raisin Swirl by Peanut Butter & Co
Mix the eggs and vegetable oil together until the liquid is consistent throughout and then add to the large bowl.
Add the rest of the sugar (2 tbsp) and half of the flour. Then add the salt and cinnamon, followed by the rest of the flour. It is important that the dough is not completely solid when adding the cinnamon, because that makes it hard to evenly spread. Also, salt kills yeast so it's important not to add the salt before adding at least half the flour.
Once the dough has doubled, knead it again so that all the air bubbles come out.
We chose to do a 3 strand challah because we wanted to put the peanut butter inside the challah. Usually when we do a filled challah we like to do 3 strands so that it doesn't end up huge. But feel free to do as many strands as you want.
When you have the challah into balls add the raisins. Then roll out the balls into strands and flatten them out.
Add the peanut butter on top of each strand and then close the strand by pinching it. Braid the challah and then let it sit for about 10-20 minutes. Butter the cookie sheet while you wait. After placing the challah on the buttered sheet, baste the challah with the remaining egg. The egg should be previously mixed with a fork.
Bake for 30-35 minutes at 350 or until internal temperature is around 170 degrees.