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Homemade Round Challah with Honey and Raisins

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This homemade round challah bread with honey and raisins is a forgiving, beautiful loaf perfect for holidays or any day. The honey adds moisture and a subtle sweetness, while plump raisins create pockets of jammy flavor throughout the soft, pillowy bread.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm water (around 110°F)
  • ½ cup honey
  • ⅓ cup vegetable oil
  • 3 large eggs, plus 1 for egg wash
  • 4 to 4 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • ¾ cup raisins (soaked in warm water for 10 minutes and drained)
  • Poppy seeds or sesame seeds (optional, for topping)

Instructions

  1. Activate the yeast: 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.
  2. Mix the wet ingredients: In a large mixing bowl, whisk together the remaining honey, oil, and 3 eggs until well combined and slightly thickened.
  3. Combine wet and dry: 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: 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 poked.
  5. Add the raisins: Drain the soaked raisins and pat them dry with paper towels. Gently knead them into the dough until evenly distributed.
  6. First rise: 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, about 1 to 1.5 hours.
  7. Shape the loaf: 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 a parchment-lined baking sheet.
  8. Second rise: Cover the shaped loaf with the towel and let it rise again until puffy and almost doubled, about 45 minutes.
  9. Preheat and prepare egg wash: 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: 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, about 30-35 minutes. An instant-read thermometer should read 190°F in the center.
  11. Cool completely: Transfer the loaf to a wire rack and let it cool completely before slicing, about 1-2 hours.

Notes

For best results, use liquid honey that is not crystallized. Soak raisins in warm water for 10 minutes before adding to keep them plump. The dough is forgiving; if it feels too sticky, add flour 1 tablespoon at a time during kneading. For a shiny crust, apply a second coat of egg wash halfway through baking. The bread freezes well for up to 3 months.

Nutrition

Keywords: challah, round challah, honey challah, raisin challah, homemade bread, Jewish bread, Rosh Hashanah, holiday bread

Find it online: https://sparklespoon.com/homemade-round-challah-with-honey-and-raisins/