Raisin Challah

Pareve

Raisin challah is the bread of sweetness doubled — sweet dough wrapped around sweet fruit, each slice revealing a constellation of plump, wine-dark raisins against golden crumb. This is the challah that grandmothers made for Rosh Hashanah, the one that children reach for first on a Shabbat morning, the bread that makes ordinary toast extraordinary.

The secret is in the preparation of the raisins themselves. Soaked briefly in warm water (or, for a more complex flavor, in sweet wine or orange juice), they plump to bursting and release their sugars slowly into the surrounding dough as it bakes. Fold them in gently at the end of kneading — too early and they break apart; too roughly and they stain the dough purple.

A touch of cinnamon in the dough bridges the sweetness of the raisins and the richness of the eggs. The result is a challah that perfumes your kitchen with the unmistakable scent of Jewish celebration — warm, spiced, sweet, and deeply satisfying.

What Makes This Special

• Pre-soaked raisins — Plumped in warm water or sweet wine for maximum juiciness and even distribution.
• Cinnamon-kissed dough — A subtle layer of warm spice that bridges the sweet raisins and rich eggs.
• Gentle fold-in technique — Raisins added after kneading to preserve dough structure and prevent staining.
• Rosh Hashanah tradition — Round or braided, this is the quintessential sweet new year challah.

Ingredients

Step-by-Step Instructions

Step 1: Soak the Raisins

Place raisins in a bowl and cover with warm water (or sweet wine or orange juice). Let soak for 20 minutes, then drain thoroughly and pat dry with paper towels. Toss with 1 tablespoon of flour to prevent clumping.

Step 2: Mix and Knead

Combine flour, sugar, salt, yeast, and cinnamon. Add eggs, oil, honey, and warm water. Mix until a dough forms, then knead 10 minutes until smooth and elastic. Gently fold in the prepared raisins by hand, kneading just until evenly distributed.

Step 3: Bulk Fermentation

Place in an oiled bowl, cover, and let rise 1½–2 hours until doubled.

Step 4: Shape

Divide dough in half. For braided loaves, divide each half into 3 strands and braid. For round challahs (Rosh Hashanah), roll each half into a long rope and coil into a spiral. Place on parchment-lined baking sheets.

Step 5: Proof and Bake

Cover and proof 45–60 minutes until puffy. Preheat oven to 175°C / 350°F. Brush with egg wash, optionally sprinkle with coarse sugar. Bake 28–33 minutes until deep golden and internal temperature reaches 87°C / 190°F.

Storage & Make-Ahead

• Room temperature: 2–3 days wrapped tightly. The raisins add moisture for better keeping.
• Freezing: Wrap in plastic then foil. Freeze up to 3 months.
• Reheating: Foil-wrapped at 165°C / 325°F for 10 minutes.

Troubleshooting

Frequently Asked Questions

Can I use golden raisins instead?

Yes. Golden raisins (sultanas) work beautifully and give a milder, more honey-like sweetness. You can also mix dark and golden for visual contrast.

Should I make this round for Rosh Hashanah?

Traditionally, yes. Round challahs symbolize the cycle of the year and are customary from Rosh Hashanah through Sukkot (some continue through Simchat Torah). Raisin challah in a round shape is the classic Rosh Hashanah bread.

Can I add other dried fruits?

Absolutely. Dried cranberries, chopped dried apricots, or even dried cherries make wonderful additions. Keep the total dried fruit at about 30% of flour weight for the best texture.

Why soak the raisins?

Dry raisins absorb moisture from the dough, leaving hard, leathery pockets. Soaking plumps them so they stay juicy after baking. The brief flour coating prevents them from clumping together.