Challah is a beloved traditional Jewish bread known for its soft texture and slightly sweet flavor. Our honey raisin challah recipe adds a delightful twist by incorporating golden raisins and a touch of natural honey, making it perfect for breakfast, brunch, or any special occasion. This bread’s rich aroma and tender crumb will quickly become a favorite in our kitchen.
Baking challah at home might seem intimidating but with simple ingredients and easy steps, we’ll create a beautiful, braided loaf that’s as delicious as it looks. The honey adds a subtle sweetness that complements the plump raisins, giving each bite a perfect balance of flavors. Whether you’re new to baking or a seasoned pro, this recipe will help us master a classic with a sweet upgrade.
Ingredients
To create our Honey Raisin Challah with its signature soft texture and subtle sweetness, we will use a set of carefully chosen ingredients. Each component plays an essential role in building flavor, moisture, and the perfect crumb.
For the Dough
We start with the basics that form our dough’s foundation. Precise measurements ensure consistency and the ideal rise.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 4 cups | Sifted for lighter texture |
| Warm water | 1 cup (110°F) | Lukewarm to activate yeast |
| Active dry yeast | 2 ¼ teaspoons | Instant or active dry yeast |
| Honey | ¼ cup | Adds natural sweetness |
| Vegetable oil | ⅓ cup | Keeps crumb tender |
| Eggs | 2 large | Room temperature, beaten |
| Salt | 1 ½ teaspoons | Enhances flavor |
For the Soaking Raisins
Soaking raisins plumps them, creating bursts of juicy sweetness inside our challah.
- Golden raisins: 1 cup
- Warm water: ½ cup
Soak raisins for 15 minutes until they swell, then drain well before folding into the dough.
For the Egg Wash
The egg wash gives our challah its iconic shiny, golden crust that’s visually appealing and full of flavor.
- 1 large egg
- 1 tablespoon water
Beat egg and water together, then brush generously over braided dough before baking.
Optional Toppings
To add texture and enhance the traditional look, sprinkle these toppings just before baking.
- Sesame seeds: 2 tablespoons
- Poppy seeds: 2 tablespoons
- Coarse salt: A light sprinkle for balancing sweetness
We recommend experimenting by mixing or choosing your favorite toppings to customize your Honey Raisin Challah perfectly.
Equipment Needed
To successfully bake our Honey Raisin Challah, having the right equipment is essential. Below is the list of must-have tools that ensure a smooth baking process and a perfect loaf every time.
Essential Tools
- Mixing Bowls: Use large glass or stainless steel bowls for combining ingredients and proofing dough.
- Measuring Cups and Spoons: Accurate measurement is key, so use precise measuring tools.
- Stand Mixer with Dough Hook (optional): This speeds up kneading but we can knead by hand if preferred.
- Kitchen Scale: For baking precision especially if you want to weigh flour and liquid ingredients.
- Dough Scraper: Helps handle sticky dough and aids clean-up.
- Clean Kitchen Towel or Plastic Wrap: To cover dough when proofing and prevent drying out.
- Baking Sheet or Loaf Pan: Choose a rimmed baking sheet for braided challah or a loaf pan for a round shape.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and ensures even baking.
- Pastry Brush: Needed for applying the egg wash to get that shiny golden crust.
- Cooling Rack: To cool the challah evenly without condensation making the crust soggy.
Optional Tools for Convenience
| Equipment | Purpose |
|---|---|
| Dough Whisk | Initial mixing of wet and dry ingredients |
| Proofing Basket | Holds dough shape during first rise |
| Instant-Read Thermometer | Checks internal bread temperature (about 190°F/88°C for challah) |
“Having the right equipment in place helps us maintain consistency and quality, making our Honey Raisin Challah baking experience enjoyable and rewarding.”
By gathering these tools beforehand, we prepare ourselves to create the softest, most fragrant honey raisin challah.
Instructions
Let’s walk through the step-by-step process to make our Honey Raisin Challah, ensuring each stage builds the perfect texture and flavor. Follow carefully for a beautifully braided loaf with tender crumb and sweet undertones.
Preparing the Raisins
- Place 1 cup of golden raisins in a small bowl.
- Pour ½ cup of warm water over the raisins to rehydrate them.
- Let the raisins soak for 15-20 minutes to plump up and enhance sweetness.
- Drain the raisins thoroughly and set aside.
Making the Dough
- In a large mixing bowl, combine the following:
| Ingredient | Quantity | Details |
|---|---|---|
| Warm water | 1 cup (110°F) | Activates yeast |
| Active dry yeast | 2 ¼ tsp (1 packet) | Ensure freshness |
| Honey | ¼ cup | Adds natural sweetness |
| Vegetable oil | ¼ cup | Keeps dough moist |
| Large eggs | 2 | Bring richness |
| All-purpose flour | 4 cups | Foundation of dough |
| Salt | 1 ½ tsp | Balances flavor |
- In the warm water, sprinkle yeast and honey. Stir gently, then wait 5 minutes until mixture is foamy.
- Beat in eggs and vegetable oil.
- Gradually add flour and salt, mixing with a wooden spoon or dough hook attachment of a stand mixer.
- Add the drained raisins and knead the dough until smooth and elastic, about 8-10 minutes by hand or 6-7 minutes in a mixer.
- Form the dough into a ball.
First Rise
- Lightly oil a large bowl and place the dough inside.
- Cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm, draft-free spot for 1 to 1.5 hours, until it doubles in size.
Shaping the Challah
- Punch down the dough gently to release air.
- Divide the dough into 3 equal parts.
- Roll each piece into a long rope, about 12-14 inches long.
- Lay the ropes side by side and pinch them together at one end.
- Braid the ropes tightly, sealing the other end by pinching.
- Transfer the braid to a parchment-lined baking sheet.
Second Rise
- Cover the braided dough loosely with a towel.
- Allow it to rise for 40 to 50 minutes until puffy but not doubled.
Applying the Egg Wash and Adding Toppings
- Prepare the egg wash: whisk 1 egg with 1 tablespoon of water.
- Brush the entire loaf generously for a glossy golden crust.
- Optional: sprinkle toppings like sesame seeds, poppy seeds, or coarse salt to add extra flavor and visual appeal.
Baking the Challah
- Preheat the oven to 350°F (175°C).
- Bake the challah on the middle rack for 30-35 minutes.
- The bread is done when it reaches an internal temperature of 190°F (88°C) and has a rich golden crust.
- If it browns too quickly cover loosely with foil for the last 10 minutes.
Cooling
- Remove the challah from the oven.
- Transfer it to a wire rack and let it cool completely, at least 1 hour.
- Cooling allows the crumb to set for perfect slicing.
Serving Suggestions
Our Honey Raisin Challah shines when paired thoughtfully to enhance its rich flavors and soft texture. Here are some versatile ideas to serve this delightful bread that complements various meals and occasions.
Classic Breakfast Pairings
Start your morning with a slice of honey raisin challah toasted until golden. Spread a layer of creamy butter or cream cheese for a smooth, indulgent bite. Alternatively, drizzle warm honey over the toast to amplify the bread’s natural sweetness.
Elegant Brunch Options
Transform slices into French toast by soaking them in a mixture of beaten eggs, milk, and a touch of cinnamon. Pan-fry until crisp on the outside yet tender inside. Serve with fresh berries and maple syrup for a refined and flavorful brunch centerpiece.
Savory Accompaniments
The subtle sweetness of our challah pairs beautifully with savory dishes. Use thick slices alongside roasted meats or stews to soak up rich sauces. It also makes excellent sandwich bread, pairing well with smoked turkey, sharp cheddar, and a spread of spicy mustard.
Dessert Enhancements
Turn leftover challah into a luscious bread pudding. Combine cubes with eggs, milk, honey, and warm spices like nutmeg or cloves. Bake until golden and serve warm topped with a dusting of powdered sugar or a scoop of vanilla ice cream.
Serving Temperature and Presentation
For the best texture, serve your honey raisin challah slightly warm or at room temperature. When presenting, slice thick pieces using a serrated knife, arranging them in a basket lined with a clean linen napkin to keep bread soft and inviting.
| Serving Idea | Preparation Details | Suggested Pairings |
|---|---|---|
| Toasted Breakfast | Toast slices until golden, add butter or cream cheese | Butter, cream cheese, warm honey |
| French Toast | Soak in egg mixture with cinnamon, pan-fry | Fresh berries, maple syrup |
| Sandwich Bread | Use thick sliced bread for sandwiches | Smoked turkey, cheddar, spicy mustard |
| Bread Pudding | Cube bread, mix with milk, eggs, honey, spices, bake | Powdered sugar, vanilla ice cream |
Storage and Make-Ahead Tips
To keep our Honey Raisin Challah fresh and delicious, proper storage is essential. Follow these guidelines to preserve its soft texture and rich flavors.
Storing Fresh Challah
- Allow the challah to cool completely on a wire rack before storing to prevent condensation.
- Wrap the loaf tightly in plastic wrap or place it inside an airtight container to maintain moisture.
- Store at room temperature away from direct sunlight or heat sources for up to 3 days.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature (wrapped) | Up to 3 days | Best for immediate consumption |
| Refrigeration (wrapped) | Up to 1 week | May dry out; reheat slices to refresh texture |
| Freezing (sliced or whole) | Up to 3 months | Wrap in foil and place in freezer bag |
Freezing for Long-Term Storage
To enjoy our Honey Raisin Challah later, freezing is an excellent option. Here’s how to do it right:
- Slice the challah if desired for easy portioning.
- Wrap each slice or the whole loaf tightly in plastic wrap.
- Cover with aluminum foil or seal inside a freezer-safe bag.
- Label with the date to keep track.
- Thaw at room temperature or warm gently in the oven before serving.
“Freezing preserves both the softness of the bread and the sweetness from the honey and golden raisins.”
Make-Ahead Dough Preparation
For efficient baking on a busy schedule, prepare the challah dough the night before:
- Complete the initial dough mixing and kneading.
- Let the dough rise in a lightly oiled bowl.
- Punch down once the dough has doubled in size.
- Cover tightly and refrigerate overnight.
- In the morning, shape and braid the dough.
- Let it rise again at room temperature before baking.
This method develops flavor and saves time on baking day.
Reheating Tips
When ready to serve, refresh our Honey Raisin Challah with these reheating tips:
- Wrap slices in foil and warm in a 300°F oven for 10-15 minutes.
- For a crisp crust, remove foil in the last 5 minutes.
- Avoid microwaving as it causes sogginess.
By following these Storage and Make-Ahead Tips, we ensure our homemade honey raisin challah remains irresistibly soft, flavorful, and fresh for days or weeks to come.
Conclusion
Baking our Honey Raisin Challah is a rewarding experience that brings warmth and sweetness to any table. With just a handful of ingredients and simple steps, we can create a loaf that’s soft, fragrant, and beautifully braided. Whether enjoyed fresh or transformed into a delicious dish, this challah adds a special touch to everyday moments.
By following the tips and techniques we’ve shared, we’re confident you’ll master this recipe and make it a staple in your kitchen. So let’s gather our ingredients, roll up our sleeves, and enjoy the process of baking bread that’s as comforting as it is delicious.
Frequently Asked Questions
What is challah bread?
Challah is a traditional Jewish bread known for its soft texture, slightly sweet flavor, and braided appearance. It’s often enjoyed on special occasions and holidays.
How does honey raisin challah differ from classic challah?
Honey raisin challah includes golden raisins and honey, adding extra sweetness and a rich, fruity flavor to the classic soft and slightly sweet bread.
What ingredients are needed for honey raisin challah?
Key ingredients include all-purpose flour, warm water, active dry yeast, honey, vegetable oil, eggs, salt, and golden raisins.
Why soak the raisins before baking?
Soaking raisins in warm water plumps them up and enhances their natural sweetness, ensuring they stay moist in the baked bread.
What equipment is necessary to bake honey raisin challah?
Essential tools include mixing bowls, measuring cups, a stand mixer (optional), kitchen scale, dough scraper, and a baking sheet or loaf pan.
How do I shape the challah dough?
After the first rise, divide the dough and braid it into three or more strands, then let it rise again before baking.
What is the purpose of the egg wash?
Egg wash gives the challah a shiny, golden-brown crust and helps any toppings, like seeds, stick to the surface.
Can I add toppings to my challah?
Yes, sesame seeds, poppy seeds, or coarse salt are popular toppings to customize the flavor and appearance.
At what temperature and for how long should I bake challah?
Bake at 350°F (175°C) for about 25-30 minutes, until the bread is golden brown and sounds hollow when tapped.
How should I store leftover challah?
Store at room temperature in an airtight container for up to 3 days, refrigerate to extend freshness for up to a week, or freeze for longer storage.
Can the dough be prepared ahead of time?
Yes, you can make the dough the night before and refrigerate it, then let it come to room temperature before shaping and baking.
What are some serving suggestions for honey raisin challah?
Enjoy toasted with butter or cream cheese, use for French toast, sandwiches, or serve alongside savory dishes and roasted meats.
How do I reheat challah to keep it soft?
Warm slices gently in the oven or microwave with a damp paper towel to restore softness without drying it out.