• 4 cups warm water
  • 7 tsps. yeast
  • 3 tbsp. sugar

  • 5 lb. flour
  • 3 eggs
  • 2 egg yolks
  • 2 tbsp. salt
  • 1½ cups sugar
  • 1 cup oil
  • 1½ cups raisins
  • 1½ cups golden raisins

Egg Wash:

  • 2 eggs, beaten

Cinnamon-Sugar Topping:

  • 1½ cups sugar
  • ¼ cup cinnamon


  1. Pour the warm water, yeast and 3 tbsp. sugar into a medium-sized bowl. Set aside for 10 minutes.
  2. Place the rest of the ingredients and half the flour into a large bowl and mix.
  3. Add in the yeast mixture once it has become thick and frothy. Mix.
  4. Add the rest of the flour slowly, while mixing, until dough comes together and is no longer sticky.
  5. Mix the raisins into the dough. Make sure they are evenly distributed.
  6. Cover with cling film or a damp towel and set dough aside to rise for 2-3 hours.
  7. When the dough has finished rising, do the mitzvah of separating challah.
  8. Divide dough into six equal parts. Each part will become one challah. Roll the dough into strands for braiding. Dip half the strands into the cinnamon sugar mixture. Braid the challahs and place them on parchment paper lined baking sheets (2 per pan). Let the braided challahs rise for 10 minutes and then brush with egg wash.
  9. Bake on 350°F for 45 minutes, until golden brown. Switch racks halfway through the baking for more even cooking. Cool completely before slicing.

Yields: 6 large challahs