Bonne Maman INTENSE Blueberry Spread Cinnamon Challah - Bonne Maman

Bonne Maman INTENSE Blueberry Spread Cinnamon Challah


October 28, 2019

Fresh from the oven and layered with our Bonne Maman INTENSE Blueberry Fruit Spread, this homemade Blueberry Cinnamon Challah is a delicious way to treat your family and friends!


For Dough:

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

For Assembling:

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 with water and let 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 for about 8 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled (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, dust with 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 and pinch together along the ends that don’t have the cinnamon sugar dust so that the dough is all 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 end 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 rise in a warm place until nearly doubled. Preheat the oven to 350ºF. 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 190ºF. If the bread is getting too dark before it’s done, you can cover it with foil.


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November 7, 2019

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