This Rum Raisin Challah Recipe Will Become a Rosh Hashanah Tradition

Rosh Hashanah begins at sunset on the evening of October 2, 2024. This holiday — which ends on the nightfall of October 4 — is celebrated as the Jewish New Year. The first of the High Holidays, the religious observance is also a time to convene with friends and family. Which, of course, means food. And our favorite traditional treat on the table is fresh challah.

If you’ve never had challah, you’ve been missing out. The inclusion of eggs lends this bread a unique, brioche-like consistency (which means it’s absolutely perfect for French toast, we should add). But if your first taste of challah falls on Rosh Hashanah, you should know that the holiday calls for specific changes to the look and flavor of a typical challah loaf. The already slight-sweet fare gets a little extra sugar and is typically studded with raisins; plus, instead of a long braid, challah on Rosh Hashanah is shaped into a round. But this doctored-up version from Zingerman’s Bakehouse is just as delicious as the non-holiday rendition.

To make this loaf, you’ll soak two types of raisins in dark rum, then mix together a simple, egg-yolk-laden dough. Before baking, you’ll get to experience the fun of braiding challah — seriously, your guests will be so impressed by the final product that you’ll consider baking this showstopper on a weekly basis. After some time spent rising, you’ll pop this in the oven, then mentally prepare yourself to receive compliments from all who partake. Shanah tovah!

Zingerman’s Bakehouse’s Rum Raisin Challah Recipe

Makes 1 loaf

Ingredients

Rum soaked raisins

• ½ cup (packed) flame raisins
• ½ cup (packed) golden raisins
• 2 tablespoons dark rum

Dough

• ¾ cup room temperature water
• 5 egg yolks
• 2 tablespoons plus 1 teaspoon corn oil
• 2½ tablespoons honey
• 1½ teaspoons instant yeast
• 3 cups plus 3 tablespoons all-purpose flour
• 1½ teaspoons sea salt
• Medium rye flour for dusting
• Cornmeal for dusting
• Sesame or poppy seeds for sprinkling tops (optional)

Egg wash

• 1 large egg
• 1 egg yolk
• 1 tablespoon water

Instructions

Soak the flame and golden raisins in the rum the night before baking.

Mix the dough

1. In a large bowl, combine the water, egg yolks, corn oil, honey, yeast, and half of the all-purpose flour. Mix with a wooden spoon until the mixture becomes a thick batter. Add the remaining flour and the sea salt and mix until the dough becomes a shaggy mass. Scrape the dough out of the mixing bowl onto a clean, unfloured work surface.
2. Knead the dough for 6 to 8 minutes. It will become smooth and firm during the kneading process.
3. Knead the rum-soaked raisins into the dough until they are evenly distributed. Place the dough in a lightly oiled container, cover with plastic, and ferment for 1 hour.

Shape the challah

1. After 1 hour of fermentation, turn the raisin dough out onto a lightly floured work surface and gently shape into a loose round. Cover and let rest for 15 minutes. Then flip it over and shape into a cylinder about 2½ feet [76 cm] long. As you roll it out, one end should remain blunt while the other is tapered to a point.
2. Roll the whole cylinder in medium rye flour. The rye flour won’t get absorbed into the dough, so you’ll be able to see the definition of the shape. Roll the cylinder into a turban shape, beginning with the blunt end in the center and rolling the tapered tail around it gently. Be careful not to roll the turban too tightly, or it may pop out as it proofs or bakes.
3. Tuck the last bit of the tapered end under the bottom of the turban and pinch it there. Place the turban on a cornmeal-covered work surface. Make the egg wash by beating together the egg, egg yolk, and water, and brush the turban with some of it.

Proof and bake the challah

1. Let the loaf ferment for 1½ hours, until it is at least 1½ times its original size.
2. Preheat a baking stone in your oven to 325°F [165°C] for 45 minutes.
3. When fully fermented, brush the challah with egg wash a second time (and sprinkle with sesame or poppy seeds, if desired). Transfer to a lightly floured peel. Load onto the baking stone to bake for approximately 25 minutes, or until golden brown and the internal temperature is at least 190°F [88°C].
4. Remove the challah from the oven, place on a wire rack, and cool completely.