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Bird's-eye view of a braided sweet bread loaf with golden raisins visible on the crust.

Braided Sweet Bread with Golden Raisins

Enriched yeast dough braided with golden raisins, brushed with egg wash, and baked until golden. A traditional sweet bread for breakfast or brunch.
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Prep Time 3 hours 35 minutes
Cook Time 25 minutes
Chill Time 2 hours 45 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 2 servings

Ingredients
  

Dough

  • 2 cups golden raisins
  • 1 ½ cups lukewarm whole milk 355 ml
  • ¼ cup granulated white sugar 50 g
  • 1 tbsp. active dry yeast
  • 4 oz. unsalted butter 113 g, melted and cooled
  • 4 large eggs room temperature
  • 1 cup granulated white sugar 200 g
  • ½ tsp. sea salt
  • 1 tsp. vanilla extract
  • 6 cups all-purpose flour 720 g

Egg Wash

  • 1 large egg
  • 1 tbsp. whole milk

Instructions
 

Dough

  • Soak Golden Raisins:

    Put 2 cups golden raisins into a small bowl; add boiling water to submerge. Let sit for 15 minutes, then drain and rinse; set aside.

  • Activate Yeast Mixture:

    Warm 1 ½ cups whole milk in a small saucepan over high heat for roughly 30 seconds until lukewarm (barely warm). Pour into a small bowl; mix in ¼ cup sugar until dissolved. Scatter 1 tbsp active dry yeast on top of the milk-sugar mixture, stir, and leave in a warm spot for 15 minutes until bubbly and aromatic.

  • Melt Unsalted Butter:

    Melt 4 oz unsalted butter in a microwave or on the stovetop; allow to cool.

  • Beat Eggs and Sugar:

    Using a stand mixer bowl, beat 4 large eggs and 1 cup sugar on high speed for 10 minutes until frothy and light yellow.

  • Combine Wet Ingredients:

    Lower speed to low; gradually incorporate the yeast mixture. While still on low, add ½ tsp salt and 1 tsp vanilla extract. Next, pour in the cooled melted butter. Lastly, fold in the soaked raisins.

  • Knead Dough:

    Attach the dough hook. Gradually add flour, 1 cup at a time, until all 6 cups are used. Knead until dough is smooth and elastic, about 15 minutes.

  • First Rise:

    Cover the dough with a kitchen towel or plastic wrap; allow to rise in a warm location for 2 hours until tripled in volume.

  • Divide and Shape Logs:

    Turn dough out onto a floured surface; cut in half. Roll one half into a log, then cut into 4 equal portions. Roll each portion into a thin log about 1.5 feet long and 1 inch thick.

  • Braid Challah Loaves:

    Press the ends of the 4 logs together, braid them evenly, then press the opposite end together. Set on a greased baking sheet. Repeat with the remaining dough half.

Egg Wash

  • Prepare Egg Wash:

    Whisk together 1 large egg and 1 tbsp whole milk. Brush liberally over both braided loaves.

  • Second Rise:

    Allow the braided challahs to rise in a warm spot for 45 minutes to 1 hour until puffed and the gaps fill in.

  • Bake Challah:

    Preheat oven to 350°F (175°C). Bake one pan for 25 minutes, or both pans for 30 minutes, rotating pans 10 minutes before the end of baking.

  • Cool Loaves:

    Take out of the oven; cool on the pan for 15 minutes, then move to a wire rack to cool completely.
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