Chef Duff Goldman x Sun-Maid’s Crown Challah

To make the dough

• 1

  In a big bowl, mix the yeast, sugar, honey, and 3 cups of warm water, then let the yeast bloom for about 7 minutes.

• 2

  Add the oil, eggs, yolks, and salt, and cinnamon. Mix well.

• 3

  Add in raisins.

• 4

  Add the flours and mix until sticky. The dough should be a nice creamy yellow color.

• 5

  Turn the dough out into a floured surface and knead for about 12-15 minutes, or until smooth.

• 6

  Oil the bowl, place the dough back in the bowl and cover tight with plastic wrap.

• 7

  Let rise in a warm place for about 1 1⁄2 hours, or until doubled.

• 8

  Punch the dough down, cover it, and let rise for another 45 minutes.

• 9

  Punch it down again and cut it into 4 equal pieces.

• 10

  Let them rest for about 10 minutes, then roll them into snakes about 14 inches long that taper at each end. Start by having 4 strands with 2 horizontal and 2 vertical, starting with a weave, and then crossing the ends, clockwork, then counter-clock, tucking the ends underneath to form a nice round challah. Repeat.

• 11

  Oil the loaves lighty, cover with plastic wrap and let rise until they look good and puffy (25 minutes)

• 12

  Preheat the oven to 375.

• 13

  Whisk the egg wash ingredients lightly in a small bowl.

• 14

  Gently brush the loaves with the egg wash, taking care not to deflate them.

• 15

  Bake for 45 minutes, or until the loaves are a beautiful golden color. Let them cool completely and enjoy!