Honey Raisin Challah Recipe

Looking for a sweet, soft, and flavorful bread to enjoy with your family? This Honey Raisin Challah is a perfect choice! With its golden crust and tender, sweet interior dotted with juicy raisins, this bread is a showstopper for holidays, celebrations, or even an everyday treat. Let’s dive into the step-by-step process of creating this delightful bread at home.

Ingredients for Honey Raisin Challah

For the Dough:

• 4 cups (500g) all-purpose flour
• 1 packet (7g) dry yeast
• 1/3 cup (80ml) warm water
• 1/3 cup (80ml) honey
• 2 large eggs
• 1/4 cup (60ml) vegetable oil
• 1 teaspoon salt
• 1/2 cup (120ml) warm milk
• 1 cup (150g) raisins

For the Glaze:

• 1 egg, beaten
• 1 tablespoon honey (optional)

Step-by-Step Instructions

Step 1: Prepare the Yeast Mixture

1. In a small bowl, combine warm water and honey. Sprinkle the dry yeast over the mixture and let it sit for 5–10 minutes until it becomes foamy. This step activates the yeast.

Step 2: Mix the Dough

1. In a large mixing bowl, combine flour and salt. Make a well in the center.
2. Add the yeast mixture, eggs, vegetable oil, and warm milk. Mix until the dough begins to come together.
3. Knead the dough by hand or with a stand mixer for 8–10 minutes until it’s smooth and elastic.

Step 3: Add the Raisins

1. Gently fold in the raisins, ensuring they are evenly distributed throughout the dough.

Step 4: Let the Dough Rise

1. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap.
2. Let it rise in a warm place for 1–2 hours or until it has doubled in size.

Step 5: Shape the Challah

1. Once the dough has risen, punch it down to release the air.
2. Divide the dough into three equal parts and roll them into long ropes.
3. Braid the ropes together, tucking the ends underneath to create a beautiful braided loaf.

Step 6: Second Rise

1. Place the braided challah on a baking sheet lined with parchment paper.
2. Cover it again and let it rise for another 30–40 minutes.

Step 7: Glaze and Bake

1. Preheat your oven to 350°F (175°C).
2. Brush the challah generously with beaten egg for a shiny golden crust.
3. Bake for 25–30 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom.

Step 8: Optional Honey Glaze

1. For extra sweetness, brush the warm challah with honey right after it comes out of the oven.

Serving Suggestions

Honey Raisin Challah is best enjoyed fresh out of the oven with a pat of butter or a drizzle of honey. It also makes excellent French toast the next day!

Tips for Success

• If your dough is too sticky, add a bit more flour, one tablespoon at a time, until it’s manageable.
• Soak the raisins in warm water for 10 minutes before adding them to the dough to keep them moist and plump.
• Don’t skip the second rise—it helps the bread develop a soft texture.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose flour for a balance of flavor and softness.

2. How long does challah stay fresh?

Challah stays fresh for 2–3 days at room temperature when stored in an airtight container.

3. Can I freeze challah?

Absolutely! Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months.

4. What can I use instead of raisins?

You can substitute raisins with dried cranberries, chopped apricots, or even chocolate chips for a fun twist.

5. How do I know if my yeast is still active?

If the yeast doesn’t foam after 10 minutes in warm water and honey, it may be inactive. Use fresh yeast to ensure proper rising.

Enjoy your freshly baked Honey Raisin Challah and share this delightful recipe with friends and family!