Homemade Round Challah with Honey and Raisins

My friend Rachel asked why I couldn’t just use honey instead of sugar in my challah dough. I started to explain why that wouldn’t work — then stopped. Honestly, I had no good reason. I just always assumed bread needed granulated sugar for the yeast to feed on properly. But Rachel, who bakes maybe twice a year, looked at me with this patient expression and said, “Isn’t honey sugar, though?”

She had a point. I mean, a really good one. So I tried it. I swapped out the white sugar for local wildflower honey, crossed my fingers, and prayed I wouldn’t end up with a dense, sticky mess. The kitchen smelled incredible while it proofed — warm and floral in a way my usual loaves never do. And when I pulled that first round challah out of the oven? It was gorgeous. Golden, soft, and just sweet enough without being cloying.

I’ve been making this homemade round challah bread with honey and raisins ever since. It’s become my go-to for Friday nights, holiday dinners, and honestly, random Tuesday afternoons when I need something comforting to knead. There’s something about the way the honey caramelizes on the crust and the raisins get all plump and jammy inside that just works. Maybe you’ve been there — that moment when a simple swap changes how you make something forever.

This recipe taught me that sometimes the best lessons come from letting someone else take the lead. Rachel probably doesn’t even remember that conversation, but I think about it every time I braid this loaf.

Why You’ll Love This Recipe

Let me tell you why this homemade round challah bread with honey and raisins is worth every minute of your time. I’ve tested this recipe at least a dozen times — through humid summers, dry winter days, and one memorable attempt where I forgot the salt entirely (don’t recommend that, by the way).

• Foolproof Dough: This recipe uses honey as the primary sweetener, which actually helps the yeast activate more gently. The dough is forgiving and easy to work with, even if you’re new to bread baking.
• Simple Ingredients: You probably already have flour, eggs, oil, and raisins in your pantry. The honey and yeast are the only things you might need to grab.
• Perfect for Holidays: Round challah is traditionally made for Rosh Hashanah, symbolizing the cycle of the year. But honestly, it’s perfect for any gathering where you want something beautiful and meaningful on the table.
• Crowd-Pleaser: Kids love the sweetness from the honey and raisins. Adults appreciate the soft, pillowy texture. It disappears fast at every gathering.
• Freezes Beautifully: Make two loaves and stash one in the freezer. It thaws overnight and tastes just-baked when you reheat it.

What makes this recipe different from other challah recipes is the honey-raisin combination. Most recipes use sugar or just a touch of honey, but I use a full half-cup. The honey doesn’t just sweeten the dough — it adds moisture and helps the bread stay soft for days. The raisins get soaked in warm water before being added, so they stay plump and juicy instead of turning into little dried-out pebbles. It’s one of those small details that makes a big difference.

This isn’t just another challah recipe. It’s the one that makes you close your eyes after the first bite. The one your family will request for every holiday. The one that makes your kitchen smell like warmth and tradition and love.

What Ingredients You Will Need

This homemade round challah bread with honey and raisins uses simple, wholesome ingredients that come together to create something truly special. Most of these are pantry staples, but I’ve included notes on what to look for at the store.

• Active dry yeast (2 ¼ teaspoons or one packet): I prefer Red Star or Fleischmann’s. Make sure your yeast isn’t expired — nothing worse than waiting an hour for dough that won’t rise.
• Warm water (1 cup, around 110°F): Too hot kills the yeast, too cold won’t activate it. Think warm bath water, not hot tea.
• Honey (½ cup): Use a good-quality honey here. I love local wildflower honey for its floral notes, but clover honey works beautifully too. Avoid honey that’s crystallized or has an off flavor.
• Vegetable oil (⅓ cup): Any neutral oil works — canola, grapeseed, or avocado oil. Olive oil adds too strong a flavor for this recipe.
• Large eggs (3, plus 1 for egg wash): Room temperature eggs incorporate better into the dough. If you forgot to take them out of the fridge, place them in warm water for 5 minutes.
• All-purpose flour (4 to 4 ½ cups): King Arthur Flour is my go-to for consistent results. Bread flour works too but makes a slightly denser loaf.
• Salt (1 teaspoon): Don’t skip this — salt controls yeast activity and enhances flavor. I use fine sea salt.
• Raisins (¾ cup): Golden raisins add a milder sweetness, but dark raisins work great too. Soak them in warm water for 10 minutes before using, then drain well.
• Poppy seeds or sesame seeds (optional, for topping): Adds a nice crunch and visual appeal. I’m partial to poppy seeds on challah.

Ingredient Selection Tips: For the best homemade round challah bread with honey and raisins, use honey that’s liquid and pourable, not crystallized. If your honey has crystallized, warm the jar in a bowl of hot water until it returns to liquid. For the raisins, I’ve found that plumping them makes a noticeable difference — they release moisture into the dough as the bread bakes, creating little pockets of sweetness throughout the loaf.

Substitution Guidance: You can substitute maple syrup for honey, but reduce the amount to ⅓ cup since maple syrup is thinner. For a vegan version, use aquafaba (chickpea water) instead of eggs — 3 tablespoons per egg. The texture will be slightly different but still delicious. If you’re avoiding raisins, dried cranberries or chopped dried apricots work wonderfully.

Equipment Needed

You don’t need fancy equipment to make this homemade round challah bread with honey and raisins. Here’s what I use:

• Large mixing bowl: A glass or ceramic bowl works best. Avoid metal bowls if you’re proofing the dough in the same bowl — metal can get too cold.
• Stand mixer with dough hook: This makes kneading effortless, but you can absolutely knead by hand. It takes about 10 minutes of arm work.
• Measuring cups and spoons: Accurate measurements matter in bread baking. I use dry measuring cups for flour and liquid measuring cups for water and oil.
• Kitchen scale (optional but helpful): Weighing your flour ensures consistent results. One cup of all-purpose flour weighs about 120 grams.
• Baking sheet: Line it with parchment paper for easy cleanup. A half-sheet pan is perfect for a round loaf.
• Clean kitchen towel: For covering the dough while it rises. A lightweight cotton towel works better than a thick terry cloth one.
• Pastry brush: For applying the egg wash. A silicone brush is easier to clean than a natural bristle one.
• Sharp knife or bench scraper: For dividing the dough into strands for braiding.

If you don’t have a stand mixer, don’t worry. I made challah by hand for years before I got my KitchenAid. The dough is actually quite forgiving, and kneading by hand lets you feel when the gluten has developed properly. Plus, there’s something meditative about working the dough with your hands.

Preparation Method

Making homemade round challah bread with honey and raisins takes time, but most of it is hands-off rising time. Here’s how to do it:

1. Activate the yeast (5 minutes): In a small bowl, combine the warm water, 1 tablespoon of honey, and the yeast. Stir gently and let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast is dead — start over with fresh yeast.
2. Mix the wet ingredients (3 minutes): In your large mixing bowl, whisk together the remaining honey, oil, and 3 eggs until well combined. The mixture should look smooth and slightly thickened.
3. Combine wet and dry (5 minutes): Add the yeast mixture to the wet ingredients and stir. Gradually add 4 cups of flour and the salt, mixing until a shaggy dough forms. The dough should be slightly sticky but hold together.
4. Knead the dough (8-10 minutes): If using a stand mixer, knead with the dough hook on medium-low speed for 8 minutes. By hand, turn the dough onto a floured surface and knead for 10 minutes, adding flour 1 tablespoon at a time if needed. The dough should be smooth, elastic, and slightly tacky but not sticky. It should spring back when you poke it.
5. Add the raisins (2 minutes): Drain the soaked raisins and pat them dry with paper towels. Gently knead them into the dough until evenly distributed. Don’t overwork the dough at this point — you just want the raisins incorporated.
6. First rise (1-1.5 hours): Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and let it rise in a warm, draft-free place until doubled in size. I put mine in the oven with the light on — it stays around 80°F in there.
7. Shape the loaf (15 minutes): Punch down the dough gently and turn it onto a lightly floured surface. Divide it into 4 equal pieces. Roll each piece into a rope about 12 inches long. Pinch the four ropes together at one end, then braid them: take the outer right strand and cross it over the second strand, then under the third, then over the fourth. Repeat until you reach the end. Pinch the ends together and tuck them under. Coil the braid into a round shape on your prepared baking sheet.
8. Second rise (45 minutes): Cover the shaped loaf with the towel and let it rise again until puffy and almost doubled. It should look pillowy and feel soft when gently pressed.
9. Preheat and prepare egg wash (10 minutes): About 20 minutes before baking, preheat your oven to 350°F. Beat the remaining egg with 1 tablespoon of water to make the egg wash.
10. Bake (30-35 minutes): Brush the risen loaf generously with egg wash. Sprinkle with poppy seeds or sesame seeds if using. Bake until deeply golden brown and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer should read 190°F in the center.
11. Cool completely (1-2 hours): Transfer the loaf to a wire rack and let it cool completely before slicing. I know it’s tempting to cut into it warm, but the structure needs time to set. Trust me on this one.

Cooking Tips & Techniques

After making this homemade round challah bread with honey and raisins more times than I can count, I’ve picked up a few tricks that make a real difference.

Temperature matters more than you think. I once made this recipe in a freezing cold kitchen and the dough took nearly three hours to rise. Now I always proof my dough in a warm spot — the oven with just the light on, or near a radiator. If your kitchen is cold, microwave a cup of water for 2 minutes, then place the covered bowl inside the microwave with the hot water. The steam and warmth create the perfect environment.

Don’t skip the egg wash. I know it seems like a small step, but that glossy, deeply golden crust is what makes challah look so beautiful. Apply the egg wash gently — too much pressure can deflate the risen dough. And use a second coat halfway through baking for an even shinier finish.

Watch the raisins. My biggest failure with this recipe was the time I didn’t soak the raisins. They absorbed moisture from the dough as it baked, leaving dry spots around each raisin. Soaking them first prevents this completely. Also, make sure they’re well-drained before adding them to the dough — excess water can throw off the hydration balance.

Braid with confidence. If your strands are uneven, don’t stress. The beauty of homemade bread is that it doesn’t need to be perfect. A slightly imperfect braid looks rustic and charming. And if your strands are too long or too short, just adjust — challah is forgiving. I’ve made loaves that looked like lopsided pretzels that still tasted amazing.

Check for doneness properly. The hollow-sound test is reliable, but an instant-read thermometer is even better. Insert it into the center of the loaf — it should read 190°F to 200°F. If you don’t have a thermometer, tap the bottom of the loaf; it should sound hollow like a drum.

Multitasking strategy: While the dough is rising for the first time, clean up your kitchen and prep your baking sheet. During the second rise, make dinner or set the table. This recipe fits nicely into a relaxed afternoon — you’re never more than 15 minutes of active work at a time.

Variations & Adaptations

This homemade round challah bread with honey and raisins is wonderfully adaptable. Here are some variations I’ve tried and loved:

Savory Challah: Omit the honey and raisins entirely. Add 2 tablespoons of sugar (for the yeast) and 1 tablespoon of fresh rosemary or thyme. Sprinkle the top with flaky sea salt and black pepper before baking. This version is incredible with butter or alongside a hearty soup.

Chocolate Chip Challah: Replace the raisins with ¾ cup of mini chocolate chips. The honey complements the chocolate beautifully. My kids go crazy for this version — I’ve hidden it from them more than once.

Whole Wheat Challah: Substitute 2 cups of whole wheat flour for 2 cups of the all-purpose flour. Add an extra ¼ cup of water since whole wheat absorbs more liquid. The texture will be denser but more nutritious. I use King Arthur white whole wheat flour for a milder flavor.

Vegan Challah: Replace each egg with 3 tablespoons of aquafaba (the liquid from a can of chickpeas). Use maple syrup instead of honey to keep it vegan. The dough will be slightly less rich, but it still braids beautifully and bakes up tender.

Gluten-Free Challah: This is the trickiest adaptation. Use a gluten-free bread flour blend (I like Cup4Cup) and add 1 teaspoon of xanthan gum if your blend doesn’t already include it. The dough will be stickier and harder to braid — I recommend shaping it into a simple round loaf instead of braiding. It won’t be the same texture, but it’s still delicious.

Spiced Challah: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the flour mixture. This pairs beautifully with the honey and raisins, giving the bread a cozy, autumnal flavor. I make this version for Thanksgiving and it always gets rave reviews.

Serving & Storage Suggestions

This homemade round challah bread with honey and raisins is best served at room temperature or slightly warm. The honey flavor really shines when the bread isn’t too hot or too cold.

Serving Ideas: Slice the challah and serve it with butter, honey, or jam. It’s also wonderful for French toast — the honey and raisins make it extra special. For a savory option, toast slices and top with cream cheese and smoked salmon. The sweetness of the bread balances the saltiness of the fish perfectly.

Complementary Dishes: This challah pairs beautifully with a simple green salad dressed with lemon vinaigrette, a bowl of matzo ball soup, or roasted chicken. For a dessert spread, serve it alongside fresh fruit and a cheese board. A glass of sweet white wine or a cup of chamomile tea complements the honey notes.

Storage Instructions: Store the cooled challah wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. Do not refrigerate — it will dry out the bread. For longer storage, slice the loaf and freeze it in a zip-top bag for up to 3 months. Thaw slices at room temperature or toast them directly from frozen.

Reheating Tips: To revive day-old challah, wrap it in aluminum foil and warm it in a 300°F oven for 10 minutes. This restores the crust’s crispness and softens the interior. For individual slices, a toaster works perfectly. The honey flavor actually deepens after a day or two — I sometimes prefer the bread on day two.

Flavor Development: The honey and raisin flavors continue to meld as the bread sits. If you can resist eating it all on day one, you’ll notice the bread becomes even more moist and flavorful by day two. The raisins soften further and the honey’s sweetness becomes more pronounced.

Nutritional Information & Benefits

Here’s the approximate nutritional information for one slice of this homemade round challah bread with honey and raisins (based on 12 slices per loaf):

Nutrient	Amount per Slice
Calories	210
Total Fat	6g
Saturated Fat	1g
Cholesterol	55mg
Sodium	200mg
Total Carbohydrates	34g
Dietary Fiber	1g
Sugars	12g
Protein	5g

Health Benefits: Honey is a natural sweetener with antioxidant and antibacterial properties. It also contains trace amounts of vitamins and minerals. Raisins provide fiber, potassium, and iron — they’re a good source of natural energy. The eggs in this recipe add protein and healthy fats. While challah isn’t a health food, using honey instead of refined sugar makes it a slightly more wholesome choice.

Dietary Considerations: This recipe contains gluten, eggs, and potentially dairy (if you use butter in the egg wash). It’s suitable for a vegetarian diet but not vegan (unless you use the vegan adaptations). For a lower-sugar version, reduce the honey to ⅓ cup and use fewer raisins. The bread won’t be as sweet, but it will still be delicious.

Allergen Note: Wheat, eggs, and potentially tree nuts (if using almond flour in adaptations) are present. Always check your ingredients for cross-contamination if you’re serving someone with severe allergies.

Conclusion

This homemade round challah bread with honey and raisins has become a staple in my kitchen for good reason. It’s forgiving enough for beginners, beautiful enough for holidays, and delicious enough to make any day feel special. The honey gives it a subtle sweetness that pairs perfectly with the plump raisins, and the round shape makes it feel celebratory every time.

I hope you give this recipe a try — and don’t be afraid to make it your own. Add more raisins if you love them, swap in dried cherries, or skip the raisins entirely for a classic honey challah. The beauty of homemade bread is that it bends to your preferences. Start with this recipe, then play around until it feels like yours.

I’d love to hear how it turns out for you. Drop a comment below and let me know if you tried any variations, or tag me in your photos on social media. There’s nothing quite like seeing your round challah come out of the oven, golden and gorgeous, knowing you made it with your own hands. Happy baking, friend!

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast directly. Use the same amount (2 ¼ teaspoons) and skip the proofing step — just mix it with the flour instead of dissolving it in water. The rising time may be slightly shorter, so keep an eye on the dough.

Why did my challah turn out dense and heavy?

This usually happens for one of three reasons: too much flour was added during kneading, the dough didn’t rise long enough, or the yeast was dead. Next time, use a kitchen scale to measure your flour and make sure your yeast is fresh. The dough should be soft and slightly tacky, not stiff.

Can I make this recipe ahead of time?

Absolutely. You can prepare the dough through the first rise, punch it down, cover it tightly, and refrigerate it overnight. The next day, shape it, let it rise at room temperature for about an hour, and bake as directed. The cold fermentation actually develops more flavor.

How do I know when the challah is fully baked?

The loaf should be deep golden brown and sound hollow when tapped on the bottom. For accuracy, use an instant-read thermometer — the center should read 190°F to 200°F. If the top is browning too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.

Can I freeze the unbaked shaped challah?

Yes! Shape the loaf, place it on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 1 month. When ready to bake, thaw the loaf in the refrigerator overnight, let it come to room temperature and rise for about 2 hours, then brush with egg wash and bake as directed.

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