This Challah With Raisins is soft, fluffy, and beautifully braided, with sweet bursts of raisins in every bite. Perfect for holidays or special occasions, it also shines at brunch-especially served warm alongside a bold, saucy shakshuka for dipping and scooping.
Why You'll Love This Challah with Raisins Recipe
If you've ever had brioche or the Hawaiian sweet bread, than I'm sure you'll love this challah recipe. The only difference between brioche and challah, is that brioche used butter, a dairy product and challah uses oil, a non dairy ingredient.
As you slice into its soft, pillowy interior, you encounter plump, juicy raisins that burst with flavor, creating a delightful contrast to the subtle sweetness of the bread. Here are just a few reasons why this recipe stands out:
- Delicious. The addition of raisins adds a delightful sweetness and chewy texture to the challah, making it a versatile bread that can be enjoyed on its own or paired with various toppings and spreads.
- Easy to Make. The recipe is simple and easy to make, perfect for bakers of all skill levels. Even beginners can create this delectable challah with ease.
- Perfect for Special Occasions: Challah is a traditional bread often served during Shabbat and Jewish holidays. However, its deliciousness makes it a perfect choice for any occasion, from weekend brunch to casual gatherings.
Ingredients Overview
Raisin challah is a sweet and flavorful variation of this classic braided bread. With its easy-to-follow instructions this challah recipe is sure to become a frequent family request.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Three Strand Challah
I used to work at a Jewish bakery, and the 4 strand loaves is mostly what was sold. It's a little more complicated, but it allows for a taller challah loaf. That fourth strand sort of elevates the middle of the loaf higher.
This recipe guides you step-by-step through the process of braiding your Challah, creating a stunning and traditional presentation.
Step 1: In a large bowl, combine the yeast, warm water, and honey. Let the mixture sit for 5-10 minutes until foamy.
Step 2: Add the beaten eggs and the vegetable oil to the foamy yeast mixture.
Step 3: Add the flour, salt, eggs, and vegetable oil, and mix until a dough forms.
Step 4: Knead the dough on a lightly floured surface for 7-10 minutes until smooth and elastic. Cover and allow to bulk rise, about 45 minutes to 1 hour.
Step 5: Punch the dough down and knead the raisins into the dough on a lightly floured surface until evenly distributed.
Step 6: Divide the dough into three equal portions, rolling each into a 20" rope.
Step 7: Pinch the rope ends together and braid into a three strand loaf. Pinch the ends together to secure.
Step 8: Transfer the braided dough to a parchment paper covered baking sheet. Cover and allow to rise again until doubled in size. When the loaf is almost doubled, preheat the oven to 350 F. Whisk the egg yolk with 2 tablespoons of water to create the egg wash.
Step 9: Brush the challah with the egg wash for a golden crust. Bake for 30-35 minutes, or until the challah is cooked through and sounds hollow when tapped. Remove the challah braid from the oven and let it cool completely before slicing and enjoying.
Serving Suggestions
This simple yet elegant bread is perfect for any occasion, from Shabbat dinners to casual gatherings. Challah bread is versatile and can be enjoyed in various ways:
- Enjoy the warm, buttery flavor plain or toast it for a slightly crispy texture.
- Spread with butter or your favorite jam for a simple yet satisfying treat.
- Use leftover challah to make decadent French toast or a rich bread pudding.
Substitutions and Variations
Here are a few delicious variations when making this raisin filled, braided bread.
- You can leave out the raisins entirely if you're not a fan.
- Replace raisins with other dried fruits like cranberries, currants, or chopped dates.
- Shape the challah into a round loaf, a wreath, or even a bird's nest.
- All purpose flour is perfectly fine, but bread flour makes an even fluffier loaf.
Tips for Success
Here are a few tips for making challah:
- Knead the dough. Proper kneading develops the gluten, giving the challah its elasticity and texture. I love the dough kneading machine as it saves my elbow grease!
- Allow extra time for rising. Enriched doughs (those with eggs, sugar, and dried fruits) tend to take about twice as long to rise, so be patient. As long as you know your yeast bubbled, your bread should also rise.
- Brush with egg wash. The egg wash gives the challah a beautiful golden-brown crust.
- Use room temperature eggs, not cold refrigerated ones. Cold ones will slow your bulk rise.
- Don't overbake. Overbaking can dry out the bread. Check for doneness by tapping it; it should sound hollow when cooked through.
Storing Options
Here is how I store leftovers when making this recipe:
- Once your bread has cooled completely, you can store it at room temperature for up to 3 days. Wrap it tightly in plastic wrap or aluminum foil to maintain its freshness and prevent it from drying out.
- If you want to extend the shelf life of your challah, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil before placing it in a freezer-safe bag or container. To thaw, let it defrost overnight in the refrigerator or on the counter.
Related Recipes
- Hot Spiced Apple Cider
- Kasha Varnishkes
- Apple Cider Cupcakes
- Convection Roast Turkey
- Rosca de Reyes Cake (Three Kings Cake)
Frequently Asked Questions
Active dry yeast is the most common type of yeast used for challah. It's readily available and easy to work with.
The ideal temperature for activating yeast is between 105-115°F (40-46°C). If the water is too cold, the yeast won't activate properly. If it's too hot, the yeast will be killed.
Knead the dough for 7-10 minutes until it becomes smooth, elastic, and slightly sticky but not overly so. Proper kneading develops the gluten, giving the challah its light and airy texture.
Any type of raisin can be used for challah with raisins, but golden raisins are the most common choice. They have a mild sweetness and a chewy texture that complements the challah dough well.
More Sweet Bread Recipes
Get The Recipe!
Braided Raisin Challah Loaf
Equipment
- Large Rimmed Cookie sheet with cooling racks
- Parchment Paper Sheets
- Rolling Mat for Dough
Ingredients
- 1 tablespoon Yeast 1 envelope dry Instant or Active yeast.
- ¾ cup Water lukewarm
- ⅓ cup Honey
- 3 large Eggs room temperature eggs, beaten
- ⅓ cup Vegetable oil
- 4½ cup Flour all purpose or bread flour
- 2 teaspoon Salt
- ¾ cup Raisins preferably golden
- 1 large Egg yolk for the egg wash
- 2 tablespoon water for the egg wash
Instructions
- In a large bowl, combine the yeast, warm water, and honey. Let the mixture sit for 5-10 minutes until foamy.1 tablespoon Yeast, ¾ cup Water, ⅓ cup Honey
- Add the beaten eggs and the vegetable oil to the foamy yeast mixture.3 large Eggs, ⅓ cup Vegetable oil
- Add the flour, salt, yeast, egg, and oil mixture, and mix until a dough forms.4½ cup Flour , 2 teaspoon Salt
- Knead the dough for 7-10 minutes until smooth and elastic. Cover and allow to bulk rise, about 45 minutes to 1 hour.
- Punch the dough down and knead the raisins into the dough until evenly distributed.¾ cup Raisins
- Divide the dough into three equal portions, rolling each into a 20" rope.
- Pinch the rope ends together and braid into a three strand loaf. Pinch the ends together to secure.
- Transfer the braided dough to a parchment paper covered baking sheet. Cover and allow to rise again until doubled in size.
- When the loaf is almost doubled, preheat the oven to 350 F. Whisk the egg yolk with 2 tablespoons of water to create the egg wash.1 large Egg yolk, 2 tablespoon water
- Brush the challah with the egg wash for a golden crust. Bake for 30-35 minutes, or until the challah is cooked through and sounds hollow when tapped.
- Remove the challah from the oven and let it cool completely before slicing and enjoying.
Notes
- Knead the dough. Proper kneading develops the gluten, giving the challah its elasticity and texture. I love the dough kneading machine as it saves my elbow grease!
- Allow extra time for rising. Enriched doughs (those with eggs, sugar, and dried fruits) tend to take about twice as long to rise, so be patient. As long as you know your yeast bubbled, your bread should also rise.
- Brush with egg wash. The egg wash gives the challah a beautiful golden-brown crust.
- Use room temperature eggs, not cold refrigerated ones. Cold ones will slow your bulk rise.
- Don't overbake. Overbaking can dry out the challah. Check for doneness by tapping it; it should sound hollow when cooked through.
Leave a Reply