1. Pour in a Cup of warm water, dilute sugar in it, place the yeast, mix well, and cover with a lid and leave for 15-20 minutes. Mix in a separate bowl warm the milk, egg, sugar, melted butter. Separately sift the flour with the salt. Pour out approached the dough in the milk mixture and gradually vsypaya flour, knead the dough.

2. Put the dough in a warm place for 1.5 to 2 hours.

3. Approaching divide the dough into four equal parts, each of which separately roll out with a rolling pin into a rectangle, sprinkle over the entire area of the surface of the raisins and roll into a tight roll lengthwise. (If you add the jam, it should be thick, it should not spread a thick layer and one of the edges of the rectangle and gently roll (but tight after the jam had wrapped up the first layer). On a baking sheet, the laid parchment paper, lay out all four rolls to take the edge and braid to braid (like a braid). Leave time for 40-60 minutes in a warm place (cover with a towel or foil so the dough was a little dried out).

4. Rasstoyatsya Hal lubricate the yolk-milk mixture (I sometimes lubricate and even water).

Put the baking tray with the challah in the preheated to 190 degree oven (my oven is somewhere between the fourth and third division of 5 divisions) for 35-40 minutes.