Holiday Almond Raisin Challah
Ingredients
- 3 1/2 cups all-purpose flour (plus more for dusting)
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp salt
- 3/4 cup warm water (about 110°F)
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup raisins (golden or dark)
- 1/4 cup sliced almonds
- 1 egg (for egg wash)
- 1 tbsp honey (optional, for a glossy finish)
Method
Activate the yeast
- In a small bowl, combine warm water, yeast, and a teaspoon of sugar. Let sit 5–10 minutes until foamy.
Make the dough
- In a large bowl, mix the remaining sugar, eggs, oil, and salt. Add the yeast mixture, then gradually stir in the flour until a soft dough forms. Knead for 8–10 minutes (by hand or in a mixer with a dough hook) until smooth and elastic.
Add raisins
- Gently knead the raisins into the dough until evenly distributed. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Shape and braid
- Punch down the dough and divide it into three equal portions. Roll each into a long rope, then braid loosely and tuck the ends under. Transfer to a parchment-lined baking sheet and let rise 30 minutes more.
Top and bake
- Preheat oven to 350°F. Brush the loaf with beaten egg, sprinkle with sliced almonds, and bake 25–30 minutes, until golden brown.
Finish and serve
- Brush warm bread with honey if desired for a glossy shine. Let cool slightly before slicing. Serve plain, with butter, or alongside your favorite jam.
Notes
Helpful Tips
- Gift idea: Once cooled, wrap in parchment paper and tie with twine — perfect for neighbors or hosts.
- Make-ahead: The dough can be refrigerated overnight after the first rise. Bring to room temp before shaping.
- Holiday twist: Add orange zest or a pinch of cinnamon to the dough for a fragrant, festive flavor.