Cinnamon Challah

Cinnamon lovers, this one is for you: a challah made from a soft, airy yeast dough with cinnamon, brushed with a sweet sugar syrup. A sweet, fragrant loaf that's perfect for breakfast, and of course you can shape it any way you like.

Ingredients for one 12-inch (30 cm) loaf pan

For the dough

• 420 g all-purpose flour (3 cups).
• 5 g instant dry yeast (1 teaspoon).
• ¼ teaspoon ground cinnamon.
• 1 large egg.
• 60 g sugar (¼ cup).
• 200 ml milk.
• 60 g butter, softened and cut into cubes.

For the syrup

• 120 ml water (½ cup).
• 100 g sugar (½ cup).
• ¼ teaspoon ground cinnamon (or less).

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, sugar and egg. Beat briefly to combine.
2. Add the flour and cinnamon and knead for about 5 minutes, into an even, sticky ball of dough.
3. Add the butter cubes and keep kneading for about 6 minutes, until the dough is soft, even and sticky.
4. Lightly oil a large bowl and move the dough into it. Cover with plastic wrap and let it rise for about an hour, or until doubled.
5. Lightly flour your work surface. Set the dough on it and dust it with a little flour too. Roll it out into a square and straighten the edges with a pizza cutter.
6. Cut the square into 6 long, even strips. Roll each strip up into a swirl.
7. Line the bottom of the pan with parchment paper and set the swirls in it, close together.
8. Cover with a clean kitchen towel and let rise at room temperature for about 40 minutes.
9. Brush with beaten egg and bake in an oven preheated to 350°F (180°C) for 30–35 minutes.
10. Meanwhile, make the syrup: put the sugar, water and cinnamon in a small saucepan. Cook over low heat until the sugar dissolves and the syrup thickens slightly. Take it off the heat and set aside to cool.
11. As soon as the challah comes out of the oven, brush it generously with the syrup.

Good to know

• You can also bake the challah as separate swirls, but they'll need less time in the oven.
• You can sprinkle sliced almonds on top before baking.
• Store the challah at room temperature, well covered.