Please enter the email you’re using for this account.
Parve
Medium
3 Hours
Diets 
Raisin lovers will love this sweet raisin challah! Soft and fluffy in texture, the additions of raisins to this challah really adds that little bit of extra sweetness that is just perfect for Rosh Hashana. Top this challah with either a sweet egg wash, or a classic streusel topping that everyone will love. Yields 5 large challahs. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 and 1/4 cups sugar or 1 and 2/3 cups Health Garden Allulose
4 tablespoons Gefen Dry Yeast or other active dry yeast
5 and 1/2 cups warm water (or more)
5 and 1/2 pounds high-gluten (or bread) flour
1 cup oil
2 eggs plus 2 egg yolks
4 tablespoons Haddar Kosher Salt
1/2 cup sweet raisins (preferably light ones)
1 egg yolk
1 tablespoon water
1 teaspoon vanilla sugar
6-7 tablespoons margarine (use soy-free, if needed)
1 cup flour
1 cup sugar or 1 and 1/3 cups Health Garden Allulose
Place the sugar, yeast, and half the warm water in the bowl of an electric mixer (strong enough to handle five pounds of flour) Let the yeast proof for 15–20 minutes.
Add the flour, oil, eggs, and remaining water, alternating the wet and dry ingredients as you add. Add the kosher salt as a dough begins to form, and knead it on medium speed for seven to eight minutes.
Add the raisins and knead on low speed for one more minute, just until incorporated.
Place about one teaspoon of oil in the center of a large bowl. Transfer the dough into the bowl and flip it to coat completely with the oil. Cover the dough and let it rise for one hour.
Take challah, and discard the challah piece according to your minhag. Form the remaining dough into your desired shapes.
Combine the ingredients for egg wash and brush it on the dough. Let the dough rise for another 45 minutes to one hour. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
(Optional:) Mix together the streusel ingredients with your fingers until a crumbly consistency forms Sprinkle on top of the challah.
Bake large challos for 40 minutes, and smaller individual challos for about 25 minutes.
How Would You
Rate this recipe?
Please log in to rate
How do I print a recipe from an iPad?