Sweet Raisin Challah

A brown, baked, braided challah bread with raisins on a light grey background.

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Little bursts of sweetness in a rich dough make this sweet raisin challah bread a well-deserved treat. Challah is delicious in its classic form, but if you're looking to add a little special touch, this is the ideal recipe for you.

Prep Time45

Cook Time30

Resting Time4 30

Total Time5 45

Course: Bread

Cuisine: Jewish

Diet: Kosher, Vegetarian

Servings:

Calories: 227kcal

Author: Candice Walker

Ingredients

2 egg yolks room temperature
2 eggs room temperature, one is for the egg wash
½ cup water lukewarm, less 1 tbsp
2 tbsp vegetable oil plus more for greasing
375 g all-purpose flour 2 3/4 cups + 2 tablespoons
7 g active dry yeast 2 1/4 teaspoons
¼ cup sugar granulated or cane
1 tsp salt
1 cup raisins any raisins work, I usually use green or golden*

Instructions

Add 1 egg, 2 yolks, the lukewarm water, and 2 tablespoons of vegetable oil to a stand mixer with a whisk attachment and mix until combined.
Switch to the dough hook. Add in the flour and instant yeast. Run on low for 3-4 minutes. Rest for 20 minutes while the flour hydrates.
Add in 1/4 cup granulated sugar and 1 teaspoon of salt. Run on medium speed for 9 minutes.
Quickly hand knead to make sure it doesn't stick to the counter. If it does, add a little more flour. Lightly oil the bowl and the dough, cover, and rise for 1.5 hours until just about doubles in size. If your bowl has a lid, you can seal it. If not, cover the bowl with a kitchen towel, and seal the bowl (and kitchen towel) in a garbage bag to trap in the air.
Punch down the dough, fold in the raisins, divide, and braid. Divide the dough into 4 equal 16-inch long ropes with the ends tapered. See photos for braiding instructions.
Stack two baking sheets** and top with a layer of parchment or a silicone baking mat. Cover with cling wrap and prove for 3 hours. It will double in size.
Heat oven to 350F with the rack in the middle.
Whisk the remaining egg in a bowl. Brush over the challah. Sprinkle with the sesame/poppy seeds.
Bake 35-40 minutes until the internal temperature reads 190F.
LET IT REST! 30 minutes minimum. This is the hardest part but it is well worth it.

Notes

LET IT REST after baking! 30 minutes minimum. This is the hardest part but it is well worth it.

If you happen to have leftovers...make some French toast!

Bake until internal temperature reads 190F. This is a better indicator of the bread being done than time.

* Any dried fruit works in this recipe, but you want them about the size of raisins or smaller. Chop them up if they are larger, and anything as small as currants work, too.

** Stacking two baking sheets helps keep the bottom from browning/burning.

Nutrition