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Cinnamon Ginger Challah Roll

Cinnamon Ginger Challah Roll

Performed by Mack Flick

Featuring Al Van Natta

Ingredients

Dough

  • 3 ½ cups all-purpose flour
  • 2 eggs (and 1 more for egg wash)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 3 tablespoons honey
  • ⅓ cup extra virgin olive oil, such as Colavita
  • 1 teaspoon salt
  • ⅔ cup warm water

Filling

  • 76 grams butter
  • ¾ cup brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ tbsp coriander
  • ½ tbsp cardamom
  • 1 tbsp ginger
  • pinch of salt

Dough

  • ⅔ cup warm water

Filling

  • 76 grams butter
  • ¾ cup brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ tbsp coriander
  • ½ tbsp cardamom
  • 1 tbsp ginger
  • pinch of salt

Directions

Dough

  1. Place the flour in the center of your table and make a hole in the center like a crater in the top of a pyramid.
  2. In the center of the flour, add the eggs, yeast, honey, oil, salt and half of the water. Mix with a fork. Then using a spoon or your hands pull some of the flour from the edges into the center to form a dough.
  3. Add the remaining water while there is still a bowl shape in the flour. Mix into a dough and knead for 7 minutes. Cover and allow to rise for 1 hour in a warm place.

Filling

  1. While the dough is rising, make the filling a medium sized bowl.
  2. Add the butter, sugar, and spices. Mix until smooth. It should not be drippy.

Dough

  1. In the center of the flour, add the eggs, yeast, honey, oil, salt and half of the water. Mix with a fork. Then using a spoon or your hands pull some of the flour from the edges into the center to form a dough.
  2. Add the remaining water while there is still a bowl shape in the flour. Mix into a dough and knead for 7 minutes. Cover and allow to rise for 1 hour in a warm place.

Braiding & Assembly

  1. Preheat the oven to 375°F/190°C. Separate the dough into 4 pieces. Roll each one into a square with a rolling pin. It helps to flip the dough and pull the corners with your hands. If you rip the dough, simply patch it with your fingers. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Roll each square.
  2. Pinch the ends and stretch each strand to about a foot long. Braid them up!
  3. Create four equal-size strands. Lay the four strands side-by-side, then pinch them together so they are connected at the top.
  4. Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over, under, over.
  5. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.
  6. Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.
  7. Place on a non-stick baking surface and cover for 30 minutes.
  8. Optionally add fresh ginger to the beaten egg mixture.
  9. Gently brush the challah dough with one beaten egg. Bake for 30 minutes. If the top is getting too dark, place a piece of foil on top of the challah in the oven.

Braiding & Assembly

  1. Preheat the oven to 375°F/190°C. Separate the dough into 4 pieces. Roll each one into a square with a rolling pin. It helps to flip the dough and pull the corners with your hands. If you rip the dough, simply patch it with your fingers. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Roll each square.
  2. Pinch the ends and stretch each strand to about a foot long. Braid them up!
  3. Create four equal-size strands. Lay the four strands side-by-side, then pinch them together so they are connected at the top.
  4. Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over, under, over.
  5. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.
  6. Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.
  7. Place on a non-stick baking surface and cover for 30 minutes.
  8. Optionally add fresh ginger to the beaten egg mixture.
  9. Gently brush the challah dough with one beaten egg. Bake for 30 minutes. If the top is getting too dark, place a piece of foil on top of the challah in the oven.