Sweet Raisin Challah
A golden, fluffy, and slightly sweet braided bread loaded with plump raisins, perfect for Shabbat and festive family meals.
Ingredients
- •4 cups all-purpose flour (500g)
- •2 1/4 teaspoons active dry yeast (1 packet / 7g)
- •1/3 cup granulated sugar (65g)
- •1 1/2 teaspoons salt (9g)
- •2 large eggs (plus 1 more for the egg wash)
- •1/3 cup vegetable oil (80ml)
- •3/4 cup warm water (180ml)
- •2/3 cup raisins (100g)
Instructions
- 1
In a large bowl, combine the warm water, yeast, and a pinch of the sugar. Let it sit for 5 to 10 minutes until the mixture becomes frothy.
- 2
Add the remaining sugar, vegetable oil, two eggs, and salt, and whisk to combine.
- 3
Gradually add the flour, mixing with a wooden spoon or a stand mixer fitted with the dough hook attachment until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, incorporating the raisins evenly as you knead, until the dough is smooth, elastic, and slightly tacky.
- 5
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
Punch down the dough and divide it into three or four equal pieces on a clean work surface.
- 7
Roll each piece into a long strand of equal length, then braid the strands together and tuck the ends under neatly.
- 8
Transfer the braided loaf to a parchment-lined baking sheet, cover loosely, and let it rise a second time for 45 minutes.
- 9
Preheat your oven to 350°F (175°C).
- 10
Beat the remaining egg and brush it generously over the risen challah to ensure a shiny, golden crust.
- 11
Bake for 30 to 35 minutes until the challah is deep golden brown and sounds hollow when tapped on the bottom.
- 12
Transfer to a wire rack to cool completely before slicing.
💡 Chef tips
- Plump your raisins in warm water for 10 minutes and pat them dry before kneading them in to prevent them from burning on the crust.
- You can freeze the baked challah for up to 3 months; just thaw it at room temperature and warm it slightly in the oven before serving.
- To make this recipe pareve, simply use water and vegetable oil as listed, making it suitable to serve alongside any meal.
✅ How it should turn out
The finished challah emerges with a shiny, deep golden-brown crust, a wonderfully soft and airy crumb, and pockets of sweet, tender raisins throughout.