Mix all ingredients except oil and raisins until a dough forms. Add oil and knead until gluten develops. Add raisins and knead lightly until evenly distributed.

Shape the dough into a round ball and let it rise until tripled in size for the first fermentation.

Divide the dough into 6 equal pieces and shape into balls. Let them rest for 10–15 minutes for intermediate proofing.

Roll each piece into a long strip, approximately 30cm in length.

Braid three strips together to form challah shapes. Pinch the ends and tuck them underneath.

Place the braided dough on a baking tray and let it rise until doubled in size for the second fermentation.