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Best Easy Round Challah with Raisins Recipe

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This foolproof round challah with raisins features a golden crust, soft interior, and sweet bursts of raisin in every slice. Made with a stand mixer for consistent results, it’s perfect for holidays or any special occasion.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 1/4 cups warm water (about 110°F)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1 cup raisins
  • 1 tablespoon poppy seeds or sesame seeds (optional)

Instructions

  1. Activate the yeast: In the bowl of your stand mixer, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for 5-10 minutes until it’s foamy and bubbly.
  2. Mix the wet ingredients: Add 2 eggs, the oil, and salt to the yeast mixture. Whisk by hand until everything is combined.
  3. Add the flour: With the dough hook attached, add the flour one cup at a time on low speed. Mix for 3-4 minutes until the dough comes together into a smooth, elastic ball. If too sticky, add a tablespoon of flour at a time; if too dry, add a tablespoon of warm water.
  4. Add the raisins: Once the dough is smooth, add the raisins and mix on low just until distributed evenly.
  5. First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
  6. Shape the loaf: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces. Roll each piece into a rope about 12 inches long. Pinch the four ropes together at the top, then braid them. Coil the braid into a spiral on a parchment-lined baking sheet. Pinch the end to seal.
  7. Second rise: Cover the shaped loaf loosely with plastic wrap and let it rise for another 45-60 minutes until puffy and almost doubled.
  8. Egg wash and toppings: Beat the remaining egg with a tablespoon of water. Brush this mixture gently over the entire surface of the loaf. Sprinkle with poppy seeds or sesame seeds if using.
  9. Bake: Preheat oven to 350°F. Bake the challah for 30-35 minutes, rotating the pan halfway through. The loaf should be deep golden brown and sound hollow when tapped on the bottom. If browning too quickly, tent with foil for the last 10 minutes.
  10. Cool completely: Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.

Notes

For best results, use room temperature eggs and warm water around 110°F. If raisins are dry, soak them in hot water for 10 minutes before using. The dough can be made ahead and refrigerated overnight for better flavor. Freezes well for up to 3 months.

Nutrition

Keywords: round challah, challah with raisins, braided bread, Jewish bread, holiday bread, Rosh Hashanah challah, homemade challah

Find it online: https://sunnysavory.com/best-easy-round-challah-with-raisins-recipe/