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Bonne Maman INTENSE Blueberry Fruit Spread and Cinnamon Challah
Prep Time 4 hr
Cooking Time 45 min
Difficulty Hard


  • 2 1/4 tsp dry active yeast
  • 1 c water, barely warm
  • 1/3 c sugar
  • 2 eggs
  • 1/4 c oil - olive or vegetable
  • 2 c bread flour
  • 2 c all purpose flour
  • 2 tsp salt
  • 1 Tbsp cinnamon
  • 1 jar Bonne Maman INTENSE Blueberry Fruit Spread
  • 2 Tbsp cinnamon mixed with 1/4 c granulated sugar
  • 2 Tbsp turbinado sugar
  • 1 egg beaten with a splash of water (for egg wash)


Combine the yeast and the water and let it sit until foamy. In the bowl of a stand mixer fitted with the hook attachment, combine all of the dough ingredients with the dissolved yeast. Knead dough on a lightly floured surface for about 8 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size (1-2 hours).

Flip the dough out onto a lightly floured table and divide into 4 pieces. Roll or pat each piece of dough into a rectangle about 4” wide and 10” long. Leaving a 1/2” border on three of the sides of the dough, dust about 1 heaping Tbsp of the cinnamon-sugar mixture and dot about 3 Tbsp of Bonne Maman INTENSE Blueberry Fruit Spread down the length of the dough. Roll the dough into a long cylinder-like log and pinch together at the ends that don’t have the cinnamon sugar dust so that the dough is sealed up. Repeat with the other three portions of dough.

To braid the boule: Gently stretch each log of dough to a length of 15”. Lay two of the logs down next to each other on a lightly floured surface. Lay the other two logs across the first two so that they all form a cross. Weave them together as you would a lattice (the first one over and under and the second one under then over.) Take the four ends of the logs that come from underneath the center and move that end of the log to the right and over the next log. Take the end of the logs that were on the right and, again, jump each over the log before, this time to the left. Repeat the process until you run out of dough ends. Tuck all of the ends under to form a round boule.

Transfer to a sheet pan lined with parchment paper. Cover lightly with plastic wrap and let it rise in a warm place until nearly doubled.

Preheat the oven to 350°F. Brush the dough with egg wash and sprinkle with sugar. Bake for about 45 minutes or until dark golden brown. If you have an instant-read thermometer, it should read 190°F.

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