Recipe by Estee Kafra

Sweet Raisin Challah for Rosh Hashanah

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Parve Parve
Medium Medium
50 Servings

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

  • 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)

Egg wash

  • 1 egg yolk

  • 1 tablespoon water

  • 1 teaspoon vanilla sugar

Streusel Topping

  • 6-7 tablespoons margarine (use soy-free, if needed)

  • 1 cup flour

  • 1 cup sugar


Prepare the Dough


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.

Shape and Bake


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.

Sweet Raisin Challah for Rosh Hashanah

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3 years ago

How do I print a recipe from an iPad?