Little bursts of sweetness in a rich dough make this sweet raisin challah bread a special treat. Challah is delicious in its classic form, but if you’re looking to add a little special touch with these tasty raisin jewels, this is the ideal recipe for you. The raisins are easy to incorporate and will transform your everyday challah into a well-deserved treat. Plus, this recipe works with any dried fruit!

A brown, baked, braided challah bread with raisins on a light grey background.

🌟 Key Touches that Make this Raisin Challah Perfect

  • Plump, succulent raisins: We soak the dried raisins in hot water (rehydration) so they absorb some moisture, plumping them up to give a pleasing chewy texture. The raisins take the challah to the next level by adding little bites of sweetness throughout the rich dough. I’ve tested and made sure to add the perfect amount of raisins for even distribution. For a fun way to use your raisin challah, make some challah french toast.
  • Reliable challah recipe adaptations: I’ve perfected my signature challah recipe over decades of baking, ensuring that the recipe is foolproof. I’ve now adapted it to accommodate raisins in a few key ways. I use dried fruit instead of fresh because fresh fruit adds too much water to the dough. The amount of water fresh fruit adds is also inconsistent, which would make the recipe unreliable. I’ve compensated for the moisture that the rehydrated raisins DO bring by adding a small amount of extra flour to the dough for a balanced firmness.
  • Raisins incorporate easily: Some challah doughs struggle when you try to incorporate solid ingredients like chocolate chips or raisins. I’ve modified my preparation method so that you press the raisins firmly into the challah dough and then roll it like you would roll a cinnamon roll, guaranteeing even distribution and seamless incorporation into the dough.

🧾 Ingredients in This Recipe

Flour, salt, raisins, and other ingredients to make a raisin challah.
  • Active dry yeast – Use active dry yeast, not instant yeast.
  • Sugar – I use white cane or granulated sugar as this yields a consistent result every time.
  • Salt – Table salt works well. You can also substitute it for sea salt.
  • Oil – Vegetable oil and canola oil will both work.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How to Make Raisin Challah

Metal stand mixer bowl with eggs and oil.
  • First, add 1 egg, 2 yolks, the lukewarm water, and 2 tbsp of vegetable oil to a stand mixer with a whisk attachment. Mix until fully combined.
Flour in a metal stand mixer bowl.
  • Next, switch out the whisk attachment with the dough hook. Add in the all-purpose flour and yeast. Run the mixer on low for 3-4 minutes. Then, you need to rest the dough for 20 minutes while the flour hydrates.
Golden raisins on a white and orange striped dish towel.
  • In the meantime, soak the raisins in hot water (not boiling but hot) to plump them for 5 minutes. Then dry them on a towel until ready to use.
A tanned hand kneading a ball of challah dough.
  • Once the dough has rested, add in a ¼ cup of granulated sugar and 1 tsp of salt. Then, run the mixer on medium speed for 9 minutes.
  • Transfer the dough to a work surface and hand-knead it to make sure it doesn’t stick to the counter. If it does, add a little more flour. Lightly oil the bowl and the challah dough, cover it and let it rise for 1.5 hours until it just about doubles in size.
  • If your dough bowl has a lid, you can seal it. If not, cover the bowl with a kitchen towel, and seal the bowl (and kitchen towel) in a garbage bag. You want to trap the air to help the dough rise. I leave mine in the oven on the proving setting, as you see here.

⏰ Patience is your friend with challah

This challah dough has two proving steps, and the total proving time is essential to allow the dough to expand and rise so the texture is soft and light.

Two hands with yellow nail polish rolling dough covered in an even layer of green raisins.
  • Mix in the raisins. I like to roll out the dough, spread an even layer of the raisins, then roll it up like a cinnamon roll.
Four dough balls with raisins next to the edge of a pastry cutter.
  • Divide your dough into 4 equal 16-inch long ropes with the ends tapered. Tapering the ends helps minimize the bulk at the end when you tuck them under the challah.
  • Braid in a round shape or 4-strand braid. See my classic challah recipe for in-depth braiding instructions.
Two raw challah loaves on baking sheets lined with silicone baking mats, a 4-strand braid on top and a round braid on the bottom.
  • Stack two baking sheets and top them with a layer of parchment or a silicone baking mat. Place the challah loaf on top. Cover with cling wrap and prove for another 3 hours. It will double in size.
Challah loaf brused with egg wash and studded with raisins.
  • Next, heat the oven to 350°F with the rack in the middle. Meanwhile, beat the remaining egg in a bowl. Brush over the challah, so you’ll get that gorgeous brown color.
A brown, baked, braided challah bread with raisins on a light grey background.
  • Bake your challah bread for 35-40 minutes until the internal temperature reads 190F. It will turn a beautiful golden brown.

🏆 Tips for The Best Raisin Challah

  • Remember that too high oven temps can cause problems: If the oven temp is too high, the challah dough can split, which we don’t wait for! Make sure the oven temp follows the
  • Let it rest after baking: Leave the challah for 30 minutes minimum.
  • Use the pressing method for the raisins: By pressing the raisins firmly into the dough, you can make sure they are evenly distributed and well incorporated into the challah bread.
  • Toast and serve with spread: Friends, this is SO good lightly toasted with a smear of Nutella or even peanut butter. Of course, you can’t go wrong with a regular butter either.

🍽️ Challah Storage Advice

  • For maximum freshness, store the bread in a bread box or loose brown paper bag.
  • You can store it in the fridge, but this is not my preference as I find it dries out the dough.
  • I find the challah is freshest and tastiest for up to 2 days. This is one bread you want to bake and enjoy quickly.

⭐️ More Challah and Sweet Recipes

Make my classic challah or take your tastebuds on a sweet journey with these baked delights.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

A brown, baked, braided challah bread with raisins on a light grey background.

Sweet Raisin Challah

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Little bursts of sweetness in a rich dough make this sweet raisin challah bread a well-deserved treat. Challah is delicious in its classic form, but if you're looking to add a little special touch, this is the ideal recipe for you.
Author: Candice Walker
Print Recipe Save
Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 4 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 10
Course: Bread
Cuisine: Jewish
Calories: 227

Ingredients

  • 2 egg yolks room temperature
  • 2 eggs room temperature, one is for the egg wash
  • ½ cup water lukewarm, less 1 tbsp
  • 2 tbsp vegetable oil plus more for greasing
  • 375 g all-purpose flour 2 3/4 cups + 2 tablespoons
  • 7 g active dry yeast 2 1/4 teaspoons
  • ¼ cup sugar granulated or cane
  • 1 tsp salt
  • 1 cup raisins any raisins work, I usually use green or golden*

Instructions

  1. Add 1 egg, 2 yolks, the lukewarm water, and 2 tablespoons of vegetable oil to a stand mixer with a whisk attachment and mix until combined.
    1/2 cup water, 2 tbsp vegetable oil
  2. Switch to the dough hook. Add in the flour and yeast. Run on low for 3-4 minutes. Rest for 20 minutes while the flour hydrates.
    375 g all-purpose flour, 7 g active dry yeast
  3. Add in 1/4 cup granulated sugar and 1 teaspoon of salt. Run on medium speed for 9 minutes.
    1/4 cup sugar, 1 tsp salt
  4. Quickly hand knead to make sure it doesn't stick to the counter. If it does, add a little more flour. Lightly oil the bowl and the dough, cover, and rise for 1.5 hours until just about doubles in size. If your bowl has a lid, you can seal it. If not, cover the bowl with a kitchen towel, and seal the bowl (and kitchen towel) in a garbage bag to trap in the air.
  5. Punch down the dough, fold in the raisins, divide, and braid. Divide the dough into 4 equal 16-inch long ropes with the ends tapered. See photos for braiding instructions.
    1 cup raisins
  6. Stack two baking sheets** and top with a layer of parchment or a silicone baking mat. Cover with cling wrap and prove for 3 hours. It will double in size.
  7. Heat oven to 350F with the rack in the middle.
  8. Whisk the remaining egg in a bowl. Brush over the challah. Sprinkle with the sesame/poppy seeds.
  9. Bake 35-40 minutes until the internal temperature reads 190F.
  10. LET IT REST! 30 minutes minimum. This is the hardest part but it is well worth it.

Notes

LET IT REST after baking! 30 minutes minimum. This is the hardest part but it is well worth it.
If you happen to have leftovers…make some French toast!
Bake until internal temperature reads 190F. This is a better indicator of the bread being done than time.
* Any dried fruit works in this recipe, but you want them about the size of raisins or smaller. Chop them up if they are larger, and anything as small as currants work, too.
** Stacking two baking sheets helps keep the bottom from browning/burning.

Nutrition

Calories227kcalCarbohydrates46gProtein6gFat2gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat1gTrans Fat0.003gCholesterol72mgSodium253mgPotassium183mgFiber2gSugar5gVitamin A99IUVitamin C1mgCalcium20mgIron2mg

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Let us know how it was!

11 Comments

  1. I’m confused.
    The ingredients say specifically to use active dry yeast, not instant yeast.
    Then, in the instructions, the instructions say to add instant yeast.

    Later on, it again says to ensure the dry yeast has been activated. However, the instructions don’t call for the usual yeast activation that usually happens with dry yeast.

    Something doesn’t make sense to me, am I missing something?

    Reply

    1. Thank you for catching it, asking, and letting me know.
      I use Active Dry Yeast, I just double checked. I used to use instant yeast years ago, but get better fermentation with the Active Dry Yeast and the method used in this recipe.
      I will update the post now.

      Reply

      1. I made this recipe for new year’s (prior to your above edits and it didn’t turn out right at all due to the yeast, I guess)
        I came back, hoping for an update. I’m still a bit confused. You’re saying to use Active Dry Yeast, but you don’t have any step on proofing the yeast in warm water with sugar before adding it to the flour. Are you saying you don’t do that for the yeast? What brand of yeast are you using?
        I’d hate to try this recipe again if it still doesn’t work.
        Thanks
        Adeline

        Reply

        1. Hi Adeline,

          Instant yeast is more potent than dry active yeast, so although it would change the recipe, I’m not sure it would have been a complete fail. So the issue is likely something else.

          I use Bob’s Red Mill Active Dry Yeast and make this challah or my regular challah almost every week.

          Active dry yeast only needs to be bloomed if you aren’t sure if it’s good or not. If your yeast is still good and your house isn’t too cold (you can prove in the oven using the proof setting if you have it which is usually 85°F),
          you should be OK. You can try blooming some of your yeast to verify it’s good… that would be a great place to start.

          Let me know if you have any questions… I’d love to help you problem solve!
          Candice

          Reply

  2. This is my first time making bread. Instructions are easy to follow. Turns out not bad for my first run. Questions (1) do I use dry or wet towel to cover the dough? (2) do I need to put it in a warm place for the dough to rise? If so, what is your recommendations? (3) mine is slightly over baked after 25 mins (over 210 degree) but it still not too bad. Method of braiding is easy to follow. Thank you. Love to learn another recipe from you in near future. Thanks so much!

    Reply

  4. Hello! One note – your notes say to use active yeast with a warning against instant, but your recipe instructions say to add instant yeast.

    Active yeast usually has to rise with warm water and sugar before adding to the recipe but your recipe also calls for us to add the instant yeast in with the flout.

    Could you clarify the type of yeast and recipe please?

    Reply

  5. Hi Candice,
    Thanks for this recipe. My bread is rising now for the second time. Unfortunately it won’t be ready for tonight’s Rosh HaShanah meal. There are two problems in this recipe: 1. When you use the printed version, adding the raisins is not included. And 2. Since the dough rises once for 1 1/2 hours and then again for 3 hours, if the actual work is 45 minutes, then the total time should be 5 1/4 hours. I will rate this after I try the challah!
    Thanks for looking into this!
    Alissa

    Reply

    1. Thank you for catching this, Alissa… it has been corrected in the recipe card now, and I am terribly sorry for the mistake. I hope you were able to see the raisin roll-in details in the post. Good luck, and shana tova!

      Reply

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