Challah is a glossy braided bread that’s shared at many Jewish events and celebrations, from the weekly Shabbat (Sabbath) to holidays and weddings. Our honey challah with golden raisins is a variation on the traditional challah recipe and brings an extra bit of sweetness to the table. It looks impressive, but it’s not as difficult to pull off as you might think!
As an enriched bread, challah contains sweeteners and fats like eggs and honey, alongside the basic bread ingredients of flour, water, salt and yeast. This honey challah is perfect for ringing in a sweet new year on Rosh Hashanah, but it also makes a fun weekend baking challenge. Here’s how to make it.
Ingredients for Honey Challah
- Active dry yeast: You’ll need two packets of active dry yeast for this honey challah recipe. Make sure you’re not using instant yeast.
- Water: You’ll need water three times in this recipe: Warm water to activate the yeast, boiling water to plump the raisins, and lukewarm water to adhere the sesame seeds. The warm water should be 110° to 115°F to activate the yeast properly—we recommend using a food thermometer.
- Eggs: You’ll separate two of the eggs for this recipe. Here are some great ways to separate eggs. Don’t discard the egg whites; you’ll use them later for an egg wash.
- Honey: We use a fair bit of honey in this recipe, so make sure you have enough on hand before you get started.
- Bread flour: This challah recipe calls for bread flour, which has a higher protein content than other flours. The protein helps develop gluten, which is what gives bread its texture. If you don’t have bread flour on hand, you can use all-purpose flour instead. But, if you’re an avid baker, a bag of bread flour will come in handy for many homemade bread recipes.
- Raisins: Purchase golden raisins for this recipe. They’re plumper and chewier than regular raisins. Their sunshine-yellow hue is hard to beat, too. If you don’t want the raisins in your loaf, you can omit them.
- Sesame seeds: Sesame seeds sprinkled on top of the unbaked loaf add a bit of texture. Poppy seeds are another option.
Directions
Step 1: Proof the yeast
Before you get started, you need to proof the yeast to make sure the yeast is still alive. Otherwise, you won’t get the light airiness of the bread that you’re going for. Here’s how to do it: Dissolve two packets of yeast in sugar and warm water (nothing above 115°, or you can kill the yeast!). Stir the mixture, and let it stand for about five minutes. It should become a bit frothy. That means it’s ready.
Editor’s Tip: If your yeast mixture does not froth and bubble, you need to troubleshoot and see why not. Make sure your yeast isn’t expired. Then, do this step over again, paying attention to the water temperature that you use.
Step 2: Make the dough
Place three whole eggs and two egg yolks in the bowl of your stand mixer. Add 2/3 cup honey (use good honey!), oil, salt, the yeast mixture, 3 cups flour and the remaining warm water. Beat on medium speed for three minutes. Stir in enough remaining flour to form a soft dough. The dough will be sticky, even if you add the full 7 cups.
Step 3: Plump the raisins (optional)
If you’re not going to add raisins to your loaf, skip this step.
Plump the raisins by pouring boiling water over them in a bowl. Let the raisins stand for five minutes, then drain and pat dry.
Step 4: Knead the dough
Turn your dough onto a floured surface. Knead it until it’s smooth and elastic, six to eight minutes. The windowpane test will let you know when you’ve kneaded enough. That’s when you can stretch a chunk of the dough with your hands and it thins out to the point of almost being able to see through (like a windowpane) without breaking. If the dough tears, work it a little more.
When the dough is elastic, knead in the raisins (if using) until evenly distributed. Place the dough in a greased bowl, turning once to grease the top of the dough. Cover the bowl with a damp towel or storage wrap. Let it rise in a warm place until almost doubled, about 90 minutes. Learn more here about how long it takes bread to rise.
Step 5: Shape the ropes
Once the dough has risen, use your knuckles to press some of the air out of it. This is called “punching the dough down.” Then turn it out onto a lightly floured surface, and divide it evenly into 12 pieces. To do this by weight, weigh the dough, then divide that number by 12. You can also eyeball it: Divide the dough in half, then divide each half into six pieces.
To make the strands of the braid, roll each dough piece into a 16-inch rope. Lay six of the ropes parallel to each other on a greased baking sheet, and pinch them all together at the top.
Editor’s Tip: We went with six strands for a showstopper challah, but three strands (or sometimes four) is common. If six seems like too much to tackle, try it with three or four for each loaf. Here’s more on how to braid bread.
Step 6: Braid the dough
To braid the dough ropes, first take the rope on the far left, and carry it over the two ropes next to it. Then slip it under the middle rope, and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far-right side. Repeat these steps, always starting with the new far-left rope, until you reach the end.
As the braid moves to the right, you can pick up the loaf and recenter it on your work surface as needed.
Once finished with these braids, pinch the ends together to seal, and tuck them under. Then repeat this braiding process all over again with your remaining six ropes.
Step 7: Proof again, and bake
Cover the loaves and let them rise until they almost double in size. It’ll take about 30 minutes. Meanwhile, preheat your oven to 350°.
After the loaves have risen, make the egg wash. Whisk together together the remaining egg whites, 1 tablespoon water and 1 teaspoon honey. Using a pastry brush, brush the egg wash evenly over the loaves. Sprinkle the loaves with sesame seeds. Bake until the loaves are golden brown and each sounds hollow when tapped, 30 to 35 minutes. (You can even use a thermometer to tell when your bread is done!)
Remove the challah bread from the baking sheet, and place the loaves on a wire rack. Let them cool to room temperature before serving.
Recipe Variations
- Make a three- or four-stranded challah: Our honey challah makes a six-stranded braid, but it can just as easily be configured into a more common three- or four-stranded braid instead.
- Add citrus: Fresh orange or lemon zest adds brightness to honey challah. Check out our tips on how to grate zest so you can avoid getting any of the bitter white pith in your dough.
- Add warm spices: Autumnal and warming spices like ground cardamom and cinnamon will add a cozy depth to this bread. Use the spices that call to you!
- Add nuts for crunch: For the nut-lovers out there, toast nuts and then add them to the dough when you add the raisins.
How to Store Honey Challah
Let the honey challah cool to room temperature. Transfer the cooled loaf to a storage bag or bread box, and store it at room temperature for a few days. For longer storage, you can also freeze the bread. Get more tips on how to store your bread so you can enjoy it longer.
Honey Challah Tips
Can you let challah rise overnight?
Yes, you can leave your honey challah in the refrigerator overnight during the first rise for a slower process that will help the bread develop a great flavor. Be careful with the second rise, though. Leaving it for too long can cause the loaf to collapse and give it a dense texture.
Why is my challah dry?
If your challah is dry, it could be because you added a little too much flour. Next time, let your dough stay sticky. It may be a little harder to work with, but sticky dough means you’ve used just the right ratio of water, oil and flour.
How can I use leftover challah?
This sweet honey challah recipe is a blessing in the leftover department. Slice it for challah French toast, cube it for a bread pudding, or toast slices and use them to add a sweet note to a savory egg sandwich.
