We can’t resist the warm, golden allure of Honey Raisin Challah, a delightful twist on a traditional Jewish bread that’s braided to perfection and steeped in cultural significance. Originating from Eastern European roots, this sweet loaf brings a touch of honey’s natural sweetness and plump raisins to your table, making it ideal for Shabbat or any gathering.
As food enthusiasts, we’ve perfected this recipe to capture that comforting aroma and soft texture, ensuring it’s a crowd-pleaser you’ll want to bake again and again.
Ingredients
In our Honey Raisin Challah recipe, we gather simple yet flavorful ingredients that blend to create a soft, golden bread with the sweetness of honey and the chewy burst of raisins. Below, we list them in the order they are used, with prep specifics for accuracy and ease.
Dry Ingredients
- Flour: 4 cups all-purpose flour, sifted to ensure a light and airy texture.
- Yeast: 2 ¼ teaspoons active dry yeast, proofed in warm water for optimal rise.
- Salt: 1 ½ teaspoons kosher salt, added to balance the sweetness and enhance flavor.
Wet Ingredients
- Warm Water: 1 cup, heated to 110°F, to activate the yeast and start the dough.
- Honey: ½ cup pure honey, warmed slightly for better incorporation and to infuse a rich, floral sweetness.
- Eggs: 2 large eggs, beaten, which contribute to the bread’s tender crumb and golden color.
- Vegetable Oil: ¼ cup, neutral-flavored, to keep the dough moist and add a subtle sheen.
Additions
- Raisins: 1 cup plump raisins, soaked in warm water for 10 minutes then drained, for a juicy, sweet contrast in every bite.
This selection ensures our challah boasts a comforting aroma and irresistible texture, perfect for your baking endeavors.
Instructions
Now that we have gathered our simple yet flavorful ingredients, we guide you through crafting our Honey Raisin Challah with precise steps for a soft golden loaf bursting with sweet honey aroma and plump raisins.
Gather and Measure Ingredients
Before we begin, gather and measure all ingredients as listed in our previous section to ensure accuracy and smooth preparation. Start by sifting 4 cups of all-purpose flour into a large mixing bowl, then measure 2 ¼ teaspoons of active dry yeast and 1 ½ teaspoons of kosher salt into separate small bowls. For the wet components, warm 1 cup of water to about 110°F, pour ½ cup of pure honey, beat 2 large eggs, and measure ¼ cup of vegetable oil. Finally, soak 1 cup of raisins in warm water for 10 minutes to plump them up, then drain thoroughly. This step sets the foundation for our dough’s irresistible texture and flavor.
Mix the Dough
In a large bowl, combine the dry ingredients by whisking together the sifted flour, yeast, and salt until evenly distributed. Next, create a well in the center and pour in the warm water, honey, beaten eggs, and vegetable oil. Using a wooden spoon, stir vigorously until a shaggy dough forms and the honey infuses its sweet notes throughout. Gently fold in the plumped raisins, ensuring they are well incorporated for bursts of juicy sweetness in every bite. This mixture will yield a sticky dough that promises the comforting aroma of fresh-baked bread.
Knead the Dough
Turn the dough out onto a lightly floured surface and knead it with your hands for 8 to 10 minutes, using firm, rhythmic motions to develop the gluten. Press and fold the dough repeatedly until it becomes smooth, elastic, and no longer sticky, signaling our perfect base for a tender crumb. As you knead, you’ll notice the dough gaining a silky feel, enhanced by the subtle sweetness from the raisins, which will make shaping effortless and result in that signature soft texture we love in Honey Raisin Challah.
First Rise
Transfer the kneaded dough to a lightly oiled bowl, turning it once to coat all sides for even rising. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot for about 1 to 1.5 hours, or until the dough doubles in size. During this time, the dough will fill your kitchen with the enticing scent of honey and yeast, transforming it into a light, airy base ready for braiding.
Shape the Challah
Once risen, punch down the dough gently to release air bubbles, then divide it into three equal portions on a floured surface. Roll each portion into a long rope about 16 inches in length, then braid the ropes together tightly, pinching the ends to seal for that classic Challah look. Place the braided loaf on a parchment-lined baking sheet, admiring how the raisins peek through, promising pockets of sweetness in the final baked product that elevate our Honey Raisin Challah to a festive centerpiece.
Second Rise
Cover the shaped Challah loosely with a kitchen towel and let it rise again in a warm area for 45 to 60 minutes, or until it puffs up noticeably. This second rise enhances the bread’s volume and soft interior, allowing the flavors of honey and raisins to deepen, resulting in a loaf that’s as visually appealing as it is deliciously textured.
Bake the Challah
Preheat your oven to 350°F and position a rack in the center for even heat distribution. Brush the risen Challah with a beaten egg wash for a glossy finish, then bake it for 25 to 30 minutes, or until the top turns a deep golden brown and an internal thermometer reads 190°F. As it bakes, the kitchen will fill with the irresistible aroma of honey-kissed bread, yielding a loaf with a crisp crust and tender, flavorful interior that’s perfect for any gathering.
Tools and Equipment
To bring our Honey Raisin Challah recipe to life with precision and ease, we rely on essential tools that support each step from mixing the dough to baking the perfect loaf. Below, we outline the key items in the order they are typically used, ensuring a seamless baking process.
- Measuring cups and spoons: We start with these for accurately measuring ingredients like flour, honey, and yeast. Use a set of dry measuring cups for flour and liquid ones for water and oil to avoid errors.
- Large mixing bowl: This is crucial for combining dry ingredients such as flour and salt, providing ample space for even mixing and dough development.
- Stand mixer or wooden spoon: For kneading the dough, we recommend a stand mixer with a dough hook for efficiency, or a sturdy wooden spoon if mixing by hand to achieve that perfect gluten structure.
- Kitchen scale: Optional but helpful for precise measurements—weighing flour ensures consistent results every time.
- Dough scraper: We use this tool to handle sticky dough during kneading and shaping, making it easier to divide and braid the loaf without mess.
- Clean kitchen towel or plastic wrap: Essential for covering the dough during its rise, allowing it to double in size while maintaining a warm, draft-free environment.
- Baking sheet or loaf pan: Choose a rimmed baking sheet lined with parchment paper for even baking, ensuring our challah emerges with a golden, crisp crust.
- Pastry brush: We apply an egg wash with this for a shiny finish, enhancing the bread’s appearance and texture.
- Oven thermometer: To guarantee accurate baking temperatures, we use this for monitoring our oven and achieving that ideal soft interior.
- Timer: A simple kitchen timer helps us track rising and baking times, preventing overproofing or burning.
With these tools in hand, we ensure our Honey Raisin Challah turns out flawlessly every time, blending tradition with modern convenience.
Make-Ahead Instructions
One of the beauties of our Honey Raisin Challah recipe is its flexibility for busy schedules. We love sharing tips on how to prepare this bread ahead of time while maintaining its soft texture and signature honey-sweetened flavor. Whether you’re baking for Shabbat or a gathering, these steps ensure your loaf remains fresh and delicious.
Preparing the Dough in Advance
To get a head start, we recommend mixing and kneading the dough up to 24 hours before baking. Follow these steps for optimal results:
- Mix the ingredients as directed: Combine the 4 cups of sifted all-purpose flour, 2 ¼ teaspoons of active dry yeast, 1 ½ teaspoons of kosher salt, 1 cup of warm water, ½ cup of pure honey, 2 large beaten eggs, and ¼ cup of vegetable oil in your large mixing bowl. Add the 1 cup of plump raisins (soaked for juiciness) and knead until the dough is smooth and elastic.
- First rise in the refrigerator: Instead of letting the dough rise at room temperature, cover it tightly with plastic wrap or a clean kitchen towel and place it in the fridge. This slow fermentation enhances the flavors and can take 8–24 hours, depending on your fridge temperature.
- Shaping after chilling: When you’re ready to proceed, remove the dough from the fridge and let it sit at room temperature for about 30 minutes to soften. Shape it into a braided loaf as outlined in the main instructions, then proceed to the second rise.
Storing and Baking Ahead
If you want to bake the entire loaf in advance, we suggest the following for maintaining that golden crust and tender interior:
- Bake fully and cool: Prepare and bake the Challah as per the recipe. Once baked, allow it to cool completely on a wire rack.
- Storage options: Store the cooled loaf in an airtight container at room temperature for up to 2 days, or wrap it tightly in plastic wrap and freeze for up to 3 months. For freezing, we advise using a kitchen scale to ensure precise portions—slice the loaf first for easy thawing.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 2 days | Keep in a cool, dry place to preserve moisture and prevent staleness. |
| Refrigerator | Up to 1 week | Wrap in foil to avoid drying out, but reheat before serving. |
| Freezer | Up to 3 months | Thaw overnight in the fridge and warm in a 350°F oven for 10–15 minutes to restore freshness. |
Reheating Tips
To enjoy your make-ahead Honey Raisin Challah at its best, simply preheat your oven to 350°F and warm the loaf for 10–15 minutes. This revives the aromatic honey notes and soft texture, making it taste freshly baked. Always use an oven thermometer for accuracy to avoid overcooking.
Conclusion
We’ve loved sharing our take on the Honey Raisin Challah recipe and how it brings warmth to your kitchen. It’s more than just bread—it’s a way to connect traditions with everyday joy.
Baking this loaf will become one of your go-to favorites, offering that perfect balance of sweetness and texture we’ve perfected over time. Give it a try and let it elevate your gatherings—we’re confident you’ll bake it again and again.
Frequently Asked Questions
What is Honey Raisin Challah?
Honey Raisin Challah is a sweet variation of traditional Jewish braided bread, originating from Eastern Europe. It combines honey’s sweetness with plump raisins for a flavorful, soft loaf that’s perfect for Shabbat or gatherings. This bread is cherished for its comforting aroma, golden crust, and cultural significance, making it a favorite among bakers and food enthusiasts.
What are the key ingredients for Honey Raisin Challah?
The main ingredients include 4 cups of sifted all-purpose flour, 2 ¼ teaspoons of active dry yeast, 1 ½ teaspoons of kosher salt, 1 cup of warm water, ½ cup of pure honey, 2 large beaten eggs, ¼ cup of vegetable oil, and 1 cup of soaked raisins. These simple, flavorful components create a soft, golden bread with a delightful sweet contrast.
How do you make Honey Raisin Challah?
Start by mixing dry ingredients (flour, yeast, salt) and wet ones (water, honey, eggs, oil). Knead the dough until smooth, let it rise until doubled, shape into a braid, and rise again. Bake at the recommended temperature until golden. The process takes about 2-3 hours total, including rising time, for a perfect, aromatic loaf.
What tools are needed to bake Honey Raisin Challah?
Essential tools include measuring cups and spoons, a large mixing bowl, a stand mixer or wooden spoon for kneading, a kitchen scale, dough scraper, clean towel or plastic wrap, baking sheet or loaf pan, pastry brush, oven thermometer, and timer. These ensure accuracy and ease for a flawless bake.
Can I prepare Honey Raisin Challah in advance?
Yes, mix and knead the dough up to 24 hours ahead, then refrigerate it to rise slowly for better flavor. You can also bake the loaf in advance and store it at room temperature for up to 2 days, in the fridge for a week, or freeze for up to 3 months to maintain freshness.
How should I store Honey Raisin Challah?
Store the bread at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. To reheat, warm in the oven at a low temperature using an oven thermometer to preserve its soft texture and aroma.
What tips can help me bake the perfect Honey Raisin Challah?
Use fresh yeast and accurately measure ingredients for best results. Soak raisins in warm water for juiciness, knead dough thoroughly to develop gluten, and allow proper rising time. Brush with egg wash before baking for a golden crust, and use an oven thermometer to ensure even baking for that irresistible texture.