Food
Family Meal
Winter sit: Round cinnamon challah
Sweet, fragrant and soft - Tomer Umansky's cinnamon challah is all it takes to welcome Shabbat
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Applies
Yeast pastry
cinnamon
Pie
Tomer Umansky, in collaboration with Sugat
Tuesday, 01 December 2020, 11:23
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A sweet and fragrant dream.
Tomer Umansky's Cinnamon Challah (Photo: Nimrod Saunders)
It is just as sweet as a cake, soft and airy blue, festive and beautiful to welcome the Sabbath and will attract to it like a magic wand all the cinnamon addicts around.
The baker and winner of Bike Off, Tomer Umansky, strikes a sweet and fragrant dream in the dough, which will fill the house with a magical atmosphere.
* An exact explanation is attached in the recipe for a braided challah as in the picture.
For more great homemade recipes
To a recipe by Tomer Umansky from last week
Dreamy: Salty cheeses made from spelled flour
To the full article
Round cinnamon challah
Recipe By: Tomer Umansky, Walla!
Food
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20 minutes of work
Two and a half hours total
Medium difficulty
2 units
Diameter 24 cm
Israeli
vegetarian
milky
Breads
Recipes to sit
kosher
Sweet and fragrant.
Festive cinnamon challah (Photo: Nimrod Saunders)
Conversion calculator
Ingredients
2 round challahs with a diameter of 24 cm:
1 kg of challah flour
50 grams of fresh yeast (or 17 grams of dry yeast - 2 tbsp)
2 eggs M
250 grams of sugar (a cup and another quarter cup)
200 ml for oil (three quarters of a cup)
380 ml for milk (a glass and another half glass)
20 grams of cinnamon (2 flat tablespoons)
10 grams of salt (heaped teaspoon)
For baking:
From beaten wheat, for brushing
Brown sugar
Metkinmon
To the conversion calculator
Preparation
How to make a round cinnamon challah?
1 Put about 8 minutes all the dough ingredients, except the salt.
2 Add in the salt and put about 2 more minutes.
3 Puff the dough for about an hour in a covered bowl until doubled in volume.
4
Shapers:
Divide the dough into two equal balls.
Form a long, narrow roll from each ball, circle each roll in the middle so that two strips are formed and wrap into a braid from two.
Pull the unbuttoned end towards the closed end (a small hole is formed at the end) and put the braid inside so that it takes the shape of a kind of flower.
Place each braided challah in a ring or greased pan 24 cm in diameter.
5 Alternatively, divide the dough into 14 balls (100 grams per ball) and braid a knot from each as described above.
In each greased 24 cm diameter mold, arrange 7 braided balls tied side by side (as shown in the picture).
Form from each ball a cylinder, fold in half, hit and tie into a flower shape (Photo: Nimrod Saunders)
6 Cover the molds and swell again for about 30-40 minutes.
7 Preheat oven to 170 degrees.
8 Brush the swollen challah surface with egg and sprinkle a little brown sugar and cinnamon over each one.
9 Put in the oven for 30 minutes baking.
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