Challah Project # 11 – Raisin Honey Challah

After making what we decided was the perfect challah for Rosh Hashanah (Brown Sugar Challah with Pomegranate Glaze) about 3 weeks before Rosh Hashanah, I couldn’t make it again for the actual holiday, it was too soon for a repeat. So, I decided to try an experiment for our ‘real-time’ holiday challot.

I had plenty of high-gluten flour in my pantry that needed to be used. I had bought it by mistake and have been trying to figure out what I should use it for. I found some recipes for challah that used high-gluten flour, so I decided to try it in this relatively simple raisin challah and see how the texture would be. It was beautiful! Such a a great challah!

And absolutely delicious when paired with the honey I brought back from my trip to Norway!

A great way to start our new year, Shana Tova to all!

Raisin Honey Challah

Adapted from Miriam Szokovski‘s Round Raisin Challah with Sweet Crumb Topping

Dough

2 Tbsp dry yeast

2 1/2 cups very warm water

3 large eggs, beaten, with a little (about 1/2 egg-worth) removed (locally raised)

5 Tbsp honey

1/2 cup canola oil

1 Tbsp salt

1/2 cup raisins

8 – 9 cups flour (I used high gluten flour)

Egg wash

1 egg (locally raised)

Crumb topping

1/4 cup flour

1/4 cup sugar

1/2 tsp. vanilla

2 1/2 Tbsp canola oil

Directions

In a very large bowl, dissolve yeast in 1 cup warm water and let sit about 15–20 minutes until slightly frothy.

Add the rest of the ingredients and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time, until the dough is soft but not sticky. Cover the dough with plastic wrap and put it in the refrigerator overnight (or a warm place to rise for about 1½ hours). Dough should double in size.

Punch the dough down and let it rest for 10 minutes. Divide into 2. Roll each half out into a long rope. Form into a round spiral loaf or braid and then form into a round loaf.

Place loaves on a parchment sheet-lined cookie sheets and let rise for another 40 minutes.

Make the sweet crumb topping by putting the flour and sugar into a bowl. Slowly add the vanilla and oil, mixing with a spoon, or your fingertips until you it reaches crumb consistency.

Egg wash the loaves and sprinkle with crumb topping.