Round Raisin Challah Recipe

Prep raisins and warm liquids

Place the golden raisins in a small bowl and cover with 1/2 cup warm water; let sit 10–15 minutes to plump. In a separate small saucepan or microwave-safe bowl, warm the milk until just lukewarm (about 100–110°F / 38–43°C).

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), whisk together the bread flour (reserve a little extra for dusting), instant yeast, kosher salt, and granulated sugar until evenly distributed.

Mix wet ingredients

In a medium bowl, whisk together the 5 whole eggs, 1 egg yolk, honey, vanilla extract, and lemon zest until smooth. Add the warmed milk and whisk to combine.

Form the dough

With the mixer on low, slowly add the wet mixture to the dry ingredients until a shaggy dough forms. Increase speed to medium and add the softened butter, a few tablespoons at a time, allowing each addition to incorporate before adding more. Continue mixing 6–8 minutes until the dough is smooth, elastic, and pulls away from the bowl. If mixing by hand, turn the dough onto a floured surface and knead for 12–15 minutes, incorporating the butter in small pieces as you knead.

Add raisins

Drain the plumped raisins, pat lightly to remove excess moisture, and fold them into the dough during the last 2 minutes of mixing so they distribute evenly without crushing. If kneading by hand, press raisins into the dough and fold until evenly distributed.

First rise

Shape the dough into a ball and place in a lightly oiled large bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1¼ hours depending on room temperature.

Portion and shape

Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces for a single round challah (for a larger loaf divide into 6 for a two-tier or more decorative round). For each piece, roll into a long rope about 18–24 inches long, tapering slightly at the ends.

Form the round

To make a classic round challah: braid the three ropes together by placing them side-by-side, crossing the right strand over the center, then the left over the new center, continuing until the end; pinch and tuck the ends underneath to form a neat circle. If using 6 pieces, braid three ropes and braid the other three, coil one braid around the other to create a decorative double round. Place the shaped challah on a parchment-lined baking sheet or in a round cake pan.

Second rise

Cover the shaped challah loosely with lightly oiled plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C).

Apply egg wash

Whisk together 1 whole egg and 1 teaspoon water. Brush the risen challah gently and evenly with the egg wash, taking care not to deflate the bread. If desired, sprinkle very lightly with coarse sea salt for a subtle contrast to the sweet bread.

Bake

Place the challah on the middle rack of the preheated oven. Bake at 350°F (175°C) for 30–40 minutes, rotating halfway through for even color. The challah is done when it is deep golden brown and an instant-read thermometer inserted into the center registers 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Glaze

While the challah bakes or immediately after removing it from the oven, warm 2 tablespoons honey with 1 teaspoon warm water (microwave 10–15 seconds or warm in a small saucepan) and brush the glaze over the hot loaf to give a shiny, sweet finish and to help set the raisins on the surface.

Cool

Transfer the glazed challah to a wire rack and let cool at least 1 hour before slicing so the crumb sets properly. Store wrapped at room temperature up to 3 days or freeze sliced for longer storage.