Ingredients
2 tablespoons decorative sugar (for topping)
2 tablespoons sesame seeds (for topping)
1 large egg (whisked until smooth, for topping)
1 cup dried cranberries (130 g)
4 cups all-purpose flour (480 g)
1 teaspoon sea salt
2 eggs (100 g, plus 1 egg yolk (15g))
1/4 cup canola oil (60 g)
1/3 cup honey (113 g)
1 package instant yeast (2 1/4 teaspoons /7 g)
3/4 cup warm water (177 mL)
Step by step
SPECIAL EQUIPMENT: KitchenAid® Dual Convection Air Fry Oven with roasting pan; stand mixer with dough hook; parchment paper; basting brush
Add 3 1/2 cups of flour and all other dough ingredients (except cranberries) into the bowl of your stand mixer, and turn to speed Stir (or 2). After a minute of kneading and with the mixer on speed Stir (or 2), slowly add in the final 1/2 cup of flour (1/4 cup at a time) along with the dried cranberries. Continue to knead the dough on speed 2 for four minutes, then increase to speed 4 for the last minute. With floured hands (the dough will be very tacky), remove the dough hook from the bowl, sprinkle a bit of flour over the dough, and remove dough from the bowl - being sure to collect any cranberries at the bottom of the bowl. Gently knead the dough between your hands to evenly integrate the cranberries into the ball, then place the ball of dough in a lightly greased bowl twice its size. Cover the bowl tightly in plastic wrap.
Set the KitchenAid® Dual Convection Countertop Oven to Proof setting, 90°F/32°C degrees, and 2 hours time. Allow the dough to proof until doubled in size and puffed above the top rim of the bowl, at least an hour an half but no more than 2 hours.
Remove dough from the oven. Gently press down the center of the dough with your fist, then pull the edges of the dough to the center of the bowl and remove the dough to a lightly floured surface. Form the dough into a round, and slice the round into four equal pieces. Create a ball with each individual piece. Working one piece at a time, roll each ball into a 12”-14” strand. (As you push down, fan out your fingers and roll, being sure to push out the air bubbles as you work. Dough will be springy, just keep working it until desired length.) Flour your hands and be sure each strand is lightly coated in flour, then place the four ropes side by side and braid them. (See Chef’s Notes about braiding.) Pinch the ends together and tuck under. Line the roasting pan with parchment. Pace the challah onto the parchment and cover the loaf with a clean kitchen towel. Once again, set the countertop oven to Proof setting, 90°F/32°C degree temperature for 1 hour and 30 minutes, and set the challah in the oven for a second proof until iot is doubled in size and bouncy to the touch.
Remove the challah. Set the counter oven to Convect Bake, 340°F/171°C degrees, and 35 minutes time. While the oven is preheating, gently egg wash all exposed surfaces of the challah, and generously sprinkle sesame seeds and decorative sugar over the top.
Bake for 10 minutes and then lightly place a piece of tin foil over the top of the challah to keep the top from browning too quickly while baking. Remove the tin foil in the last 5 minutes of baking.
Chef's notes: Braiding challah is part of the creativity and fun - and there are many ways to do it that can easily be found with a quick internet search. For the four strand braid recommended here: Take the left hand strand and move it to the right over 2 strands, and to the left under 1 strand. Take the right hand strand and moveit to the left over two strands, and to the right under 1 strand. Repeat until the loaf is done. Pinch the ends together and tuck under.