Sweet Raisin Challah
A beautiful, golden-brown braided loaf enriched with honey and plump raisins, perfect for festive meals or a comforting weekend breakfast.
Ingredients
- •4 1/2 cups all-purpose flour (approx. 560g)
- •1 packet (2 1/4 tsp) active dry yeast
- •1/2 cup warm water (110°F)
- •1/3 cup honey
- •1/3 cup neutral oil (such as vegetable or canola)
- •2 large eggs plus 1 egg yolk
- •1 1/2 tsp salt
- •1 cup raisins
- •1 egg beaten with 1 tsp water (for egg wash)
Instructions
- 1
In a small bowl, combine warm water, a pinch of the honey, and the yeast. Let it sit for 5-10 minutes until foamy.
- 2
In a large mixing bowl, whisk together the remaining honey, oil, eggs, and salt. Add the yeast mixture.
- 3
Gradually stir in the flour until a shaggy dough forms. Fold in the raisins.
- 4
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
- 6
Punch the dough down, divide into three equal strands, and braid them together on a parchment-lined baking sheet.
- 7
Cover the braided loaf and let it rise for another 45 minutes.
- 8
Preheat your oven to 350°F (175°C). Brush the loaf generously with the egg wash.
- 9
Bake for 30-35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- Soak your raisins in warm water for 10 minutes and pat them dry before adding to the dough to keep them plump and prevent them from absorbing moisture from the bread.
- To make ahead, you can refrigerate the shaped loaf overnight for a slow rise, then bring it to room temperature before baking.
- Store the cooled bread in an airtight bag at room temperature for up to 3 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished challah should have a shiny, mahogany-colored crust, a soft and airy crumb, and a delightful aroma of honey and sweet raisins.