Challah with raisins is a delightful twist on the traditional Jewish braided bread that adds a touch of natural sweetness and texture. This rich, golden loaf is perfect for festive occasions or simply enjoying with your morning coffee. The raisins not only enhance the flavor but also make each bite a little more special.
We love how this recipe balances the soft, fluffy crumb of classic challah with bursts of juicy raisins throughout. It’s a comforting bread that’s as beautiful as it is delicious. Whether you’re new to baking challah or a seasoned pro, this raisin version is sure to become a favorite in your kitchen. Let’s dive into making this irresistible bread that brings warmth and sweetness to any table.
Ingredients
To create the perfect Challah with Raisins, we carefully select ingredients that combine to give our bread a tender crumb, a golden crust, and delightful bursts of sweetness. Below is a detailed list of what you will need to make this irresistible bread.
Dough Ingredients
We start with the essential base ingredients for our classic challah dough. Each element plays a critical role in achieving the rich flavor and soft texture unique to challah.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 4 cups (480 g) | Sifted for lightness |
| Granulated sugar | 1/4 cup (50 g) | Adds gentle sweetness |
| Instant yeast | 2 1/4 tsp (1 packet) | For reliable and quick rise |
| Salt | 1 1/2 tsp | Balances dough flavor |
| Large eggs | 3 | Room temperature |
| Warm water | 1/2 cup (120 ml) | About 110°F for yeast activation |
| Vegetable oil | 1/4 cup (60 ml) | Adds tenderness |
Additional Ingredients for Raisins
To elevate our challah into this special raisin variation, we include these additional flavorful components. The raisins add juicy texture and complexity while complementing the dough’s softness.
- Golden raisins – 3/4 cup (115 g), soaked in warm water for 10 minutes, then drained thoroughly to plump and soften
- Honey – 2 tbsp, mixed into the dough for a natural rich sweetness that enhances the raisins
- Egg wash – 1 large egg beaten with 1 tbsp water, brushed on top before baking to create a glossy, golden crust that locks in moisture
Pro Tip: Soaking the raisins prevents dryness, ensuring each bite bursts with juicy flavor that contrasts perfectly with the challah’s tender crumb.
With these carefully measured ingredients, we’re ready to move forward and bring our Challah with Raisins to life, combining classic tradition with a sweet twist.
Equipment Needed
To bake the perfect Challah with Raisins, having the right equipment is essential. Each tool plays a vital role in shaping the dough, ensuring even baking, and achieving that beautiful golden crust. Here’s what we need to gather before starting:
- Mixing Bowls: Use a large bowl to combine the dough ingredients and a smaller one for soaking the raisins.
- Measuring Cups and Spoons: Accurate measurement tools ensure the dough has the right balance for texture and rise.
- Stand Mixer with Dough Hook (optional): This speeds up kneading but kneading by hand works perfectly fine too.
- Clean Kitchen Towel or Plastic Wrap: To cover the dough during rising, maintaining warmth and moisture.
- Baking Sheet or Challah Pan: A rimmed baking sheet works well, but a traditional challah pan can give a classic shape.
- Parchment Paper: Prevents sticking and simplifies clean-up.
- Cooling Rack: Allows the finished bread to cool evenly preventing sogginess.
- Pastry Brush: For applying the egg wash that creates the shiny, golden crust.
- Kitchen Scale (optional): For precise weighing of flour and other ingredients, enhancing consistency.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine ingredients and soak raisins |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Stand Mixer with Dough Hook | Kneading dough efficiently |
| Kitchen Towel/Plastic Wrap | Cover dough for rising |
| Baking Sheet/Challah Pan | Bake the braided bread |
| Parchment Paper | Prevent dough sticking and ease cleanup |
| Cooling Rack | Cool bread evenly |
| Pastry Brush | Apply egg wash for golden, glossy finish |
| Kitchen Scale (optional) | Precise ingredient measurement |
Using this equipment ensures we have complete control over every stage of the Challah with Raisins recipe, from mixing to the final bake. Let’s prepare our tools so we’re ready to create a loaf that’s as beautiful as it is delicious.
Instructions
Follow these detailed steps to create our delicious Challah with Raisins. Each stage ensures the perfect texture, sweetness, and golden crust we aim for.
Preparing the Dough
- Combine dry ingredients: In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat 2 large eggs lightly, then add 1 cup warm water (about 110°F) and 1/4 cup vegetable oil. Stir in 2 tablespoons honey for natural sweetness.
- Form the dough: Gradually pour wet ingredients into the dry mixture while stirring with a wooden spoon or the dough hook attachment on a stand mixer. Continue adding flour from the reserved 1/2 cup as necessary to form a soft, slightly sticky dough.
- Knead the dough: Knead on medium speed for 6-8 minutes or by hand for 10 minutes, until the dough is smooth and elastic. The dough should slightly stick to your fingers but come away from the bowl.
Incorporating the Raisins
- Prepare raisins: Soak 3/4 cup golden raisins in warm water for 10 minutes to plump them up and prevent dryness.
- Drain and add: Drain the raisins thoroughly and fold them into the dough during the last minute of kneading. Make sure they’re evenly distributed without crushing.
First Rise
- Transfer dough: Lightly oil a large bowl and place the dough inside. Turn it once to coat all sides with oil.
- Cover & rest: Cover the bowl tightly with a clean kitchen towel or plastic wrap.
- Let rise: Leave the dough to rise in a warm, draft-free area for approximately 1 to 1 1/2 hours, or until it has doubled in size.
Shaping the Challah
- Punch down: Gently deflate the risen dough to release air bubbles.
- Divide and roll: Divide the dough into three equal portions. Roll each into a long rope about 14 inches in length.
- Braid the dough: Lay the ropes side by side. Pinch together at one end and braid by crossing the outer ropes over the center rope alternately.
- Seal ends: Pinch the opposite ends of the braid to seal. Tuck under slightly to create a neat loaf shape.
Second Rise
- Transfer to baking tray: Place the braided dough on a parchment-lined baking sheet or a lightly greased challah pan.
- Cover and wait: Cover loosely with a towel or plastic wrap again.
- Rise again: Let rise for 45 minutes to 1 hour, until the loaf doubles in volume and looks puffy.
Baking the Challah
- Preheat oven: Set oven temperature to 350°F (175°C).
- Apply egg wash: Beat 1 egg with 1 tablespoon water and gently brush over the entire surface of the loaf for a glossy, golden crust.
- Bake: Place the loaf in the center rack of the oven. Bake for 30-35 minutes until the crust is deep golden brown and the bread sounds hollow when tapped.
- Cool: Remove from oven and transfer to a wire cooling rack. Let cool completely before slicing to allow the crumb to set.
| Step | Time/Temp/Measurement |
|---|---|
| Warm water | 110°F (43°C) |
| First rise | 1 to 1 1/2 hours at room temp |
| Braided dough length | About 14 inches per rope |
| Second rise | 45 minutes to 1 hour |
| Oven temperature | 350°F (175°C) |
| Baking time | 30 to 35 minutes |
Tips for Perfect Challah With Raisins
Achieving the perfect Challah With Raisins requires attention to key details throughout the baking process. Below are our essential tips to ensure a beautifully braided loaf with tender crumb and bursts of juicy raisins every time.
1. Choose the Right Raisins and Soak Them
Use golden raisins for a sweeter, less intense flavor that complements the challah’s softness. Soaking raisins in warm water or warm tea for 10-15 minutes before adding them prevents dryness and keeps them plump during baking. Drain and pat them dry to avoid adding excess moisture to the dough.
2. Measure Ingredients Precisely
Accurate ingredient measurements guarantee consistent dough texture and rise. Use a kitchen scale for the best results. Below is a table of critical ingredients and their exact measurements used in this recipe:
| Ingredient | Measurement | Note |
|---|---|---|
| All-purpose flour | 4 cups (480 grams) | Sifted for lightness |
| Granulated sugar | 1/4 cup (50 grams) | Controls sweetness |
| Instant yeast | 2 1/4 tsp (7 grams) | Freshness affects rising |
| Salt | 1 1/2 tsp (7.5 grams) | Enhances flavor balance |
| Large eggs | 3 | Room temperature |
| Warm water | 1 cup (240 ml) | 105°F-110°F ideal |
| Vegetable oil | 1/4 cup (60 ml) | Adds tenderness |
| Golden raisins | 1 cup (150 grams) | Soaked and dried |
3. Perfect Dough Kneading
We recommend kneading the dough for at least 10 minutes until it becomes smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed. Proper gluten development ensures a soft crumb and impressive rise. Avoid overflouring the work surface to keep the dough hydrated.
4. First and Second Rises Are Crucial
Let the dough rise in a warm, draft-free environment until doubled in size — about 1-2 hours. For the second rise after shaping your braid, allow 45-60 minutes until puffed but not over-proofed. Over-proofing can cause the dough to collapse during baking.
5. Braiding Technique for Visual Appeal
A classic three-strand braid works beautifully for raisin challah, but feel free to experiment with six strands for added texture. Keep the strands uniform in width for an even bake and consistent crumb.
6. Apply Egg Wash Generously
Brushing the loaf thoroughly with egg wash before baking helps develop that signature shiny, golden crust. Use a whole egg beaten with a tablespoon of water. For extra gloss, apply a second coat halfway through baking.
7. Monitor Baking Time and Oven Temperature
Bake at 350°F (175°C) for 30-35 minutes. The internal temperature should reach 190°F (88°C) to ensure the loaf is fully baked. If the crust browns too quickly, tent the loaf with foil.
Summary of Key Tips:
| Step | Key Advice |
|---|---|
| Raisins | Soak 10-15 min, drain before adding |
| Dough Kneading | Knead 10+ min until elastic |
| Rising Conditions | Warm, draft-free; wait for doubled size |
| Braiding | Even strands, tight but not stretched braid |
| Egg Wash | Whole egg + water; apply twice for shine |
| Baking Temperature | 350°F (175°C); check internal temp at 190°F |
By following these tips we ensure our Challah With Raisins comes out soft, sweet, and visually stunning every time.
Serving Suggestions
Our Challah with Raisins offers a versatile canvas for a variety of delicious serving options. Here is how we can enjoy this beautifully braided bread to its fullest:
Enjoy It Fresh with Simple Accompaniments
- Slice the challah while it is still slightly warm to experience its soft, fluffy crumb.
- Serve with a pat of butter or a drizzle of honey to highlight its natural sweetness.
- Pair with cream cheese or a mild cheese spread for a creamy contrast.
Elevate Breakfast or Brunch
- Use thick slices for French toast. Dip the bread in a cinnamon-vanilla egg batter and fry until golden.
- Top with fresh berries, maple syrup, or a dusting of powdered sugar.
- Complement with scrambled eggs or smoked salmon for a hearty spread.
Create a Sweet or Savory Sandwich
- For sweet, spread with Nutella or jam and add thinly sliced bananas or strawberries.
- For savory, layer with turkey, lettuce, and cranberry sauce or goat cheese and roasted vegetables.
- Toast the sandwich lightly to add crispness and enhance flavors.
Serve as Part of a Festive Table
- Present the whole loaf centerpiece during holidays or family gatherings.
- Cut into bite-sized cubes to serve alongside dips like hummus or tzatziki.
- Include with a cheese board—the raisins complement aged cheeses beautifully.
Storage and Reheating Tips
Use the table below for optimal freshness and texture:
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2-3 days | Keep wrapped tightly in plastic wrap or a bread bag |
| Refrigeration | Up to 1 week | Wrap in foil or airtight container to prevent drying |
| Freezing | Up to 3 months | Slice before freezing; thaw at room temperature |
| Reheating | – | Warm slices in oven at 350°F for 5-7 minutes |
By following these Serving Suggestions we ensure our Challah with Raisins is enjoyed in all its warm, slightly sweet, and richly textured glory. Let’s make every slice a delightful experience.
Make-Ahead and Storage
Proper make-ahead and storage techniques ensure our Challah with Raisins stays fresh, soft, and flavorful for days. Here’s how to handle the bread at every stage to preserve its texture and taste.
Make-Ahead Tips
- Prepare the dough up to the second rise: We can shape the dough and cover it tightly with plastic wrap or a damp kitchen towel. Then refrigerate overnight. This slow fermentation enhances flavor and makes morning baking easy.
- Bring the dough to room temperature: Before baking, let the dough rest on the counter for 1 to 2 hours. This helps the yeast reactivate and the dough to rise further for the perfect loaf.
- Bake and cool fully: Always cool your loaf completely on a wire rack before storing. A warm loaf traps moisture below the crust, leading to sogginess.
Storage Methods
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | 2 days | Wrap tightly in plastic or a bread bag |
| Refrigerator | Up to 1 week | Seal in airtight container to prevent drying |
| Freezer | Up to 3 months | Slice first for easy defrosting, wrap in foil then place in freezer bag |
Reheating and Refreshing
To revive a day-old or refrigerated loaf:
- Preheat the oven to 325°F (165°C).
- Lightly mist the loaf with water or wrap it in a damp cloth.
- Heat for 10 to 15 minutes. This refreshes the crust and softens the interior.
Important Reminders
“Humidity and airtight storage are key to preserving the soft crumb and sweetness of our Challah with Raisins.”
- Avoid long exposure to air which can dry out the raisins and bread.
- If freezing, slice beforehand to make portioned thawing effortless.
Following these strategies, we can enjoy our homemade Challah with Raisins fresh-tasting and irresistible anytime.
Conclusion
Baking Challah with Raisins offers a wonderful way to bring a touch of sweetness and tradition to your kitchen. With the right ingredients, techniques, and a little patience, this bread becomes a showstopper that’s perfect for any occasion.
Whether you’re enjoying it fresh, toasted, or as part of a festive meal, it’s sure to delight everyone at the table. Give this recipe a try and watch it become a favorite in your baking lineup.
Frequently Asked Questions
What is challah with raisins?
Challah with raisins is a sweet variation of traditional Jewish braided bread that includes juicy raisins in the dough, adding texture and bursts of flavor to the soft, fluffy bread.
What ingredients do I need to make challah with raisins?
You’ll need all-purpose flour, sugar, instant yeast, salt, large eggs, warm water, vegetable oil, golden raisins, honey, and an egg wash for a shiny crust.
How do I prevent raisins from drying out in challah?
Soak the raisins before adding them to the dough. This keeps them moist and juicy, ensuring each bite bursts with flavor.
What equipment is essential for baking challah with raisins?
Mixing bowls, measuring cups and spoons, a stand mixer with a dough hook or hands for kneading, baking sheet or challah pan, parchment paper, pastry brush, and a cooling rack.
Can I braid challah with raisins?
Yes, traditional braiding techniques apply and give the loaf a beautiful, festive look while helping it bake evenly.
How long should I let the challah dough rise?
Allow the dough to rise twice: once after kneading until doubled in size, and a second time after shaping, to ensure a soft, fluffy texture.
What is the best way to bake challah with raisins?
Preheat your oven, apply an egg wash for a glossy finish, and bake until the crust is deep golden, usually about 25-30 minutes at 350°F (175°C).
How should I store leftover challah with raisins?
Store challah in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for longer storage.
Can I make challah with raisins ahead of time?
Yes, you can prepare the dough up to the second rise and refrigerate overnight to enhance flavor before baking fresh.
What are some serving suggestions for challah with raisins?
Enjoy it fresh with butter or honey, make French toast, or create sweet and savory sandwiches. It’s also beautiful for festive occasions.