Challah:
- 1.660g (3.66 lbs) strong white flour
- 180 g (3/4 cups + 2 tablespoon) light brown sugar
- 35 g (1/4 cup) active dry yeast
- 30 g (3 tablespoons) salt
- 20 g (2 tablespoons) ground cinnamon
- 90 ml (6 tablespoons) oil
- 2 large eggs, lightly beaten
- 750 -1000 ml water
- 600g (4 cups) mixed dried fruit and nuts (we used golden raisins, dried cranberries, dried figs cut up into small pieces, dates cut up into small pieces, pistachios and chopped up walnuts)
Glaze:
- 1 egg, beaten
Topping:
- 50g roasted skinned hazelnuts
- 50g granulated sugar
- 2tsp ground cinnamon
- Lightly oil a large bowl. Place the flour, sugar, yeast, and salt in a large bowl. Using a wire whisk, whisk until all the ingredients are combined.
- Add the oil, egg, and 3/4 of the water; mix until the dough comes together, add more water as needed.
- Knead until smooth (about 8 minutes).
- Let the dough rest in an oiled bowl for about 1 ½- 2 hours, covered until the dough has doubled in size.
- (Take challah)
- Shape the Challah in whatever shape you like.
- Cover loosely with a clean towel or plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, ½ hour- 1 hour.
For the topping:
- Combine all the ingredients in the large bowl of the food processor fitted with the blade attachment. Pulse until you have a fine crumb.
- Brush each challah with beaten egg. Sprinkle generously with the topping.
- Position a rack in the centre of the oven and heat the oven to 350°F/180˚C. Bake the loaves, until dark brown and hollow-sounding when thumped on top, about 30-35 min. Transfer the loaves on to a rack to cool completely.
