Combine the yeast, warm water, and 1 tsp of sugar in a bowl. Set aside to proof.
In a large bowl, or a stand mixer fitted with the dough hook, combine the remaining sugar, flours, cinnamon, salt, eggs, oil and honey. Mix very well.
Add in the yeast mixture and knead for approximately 5 minutes. Add in more flour as needed.
Fold in the raisins. Place in a greased bowl with a warm wet towel on top, and set in a warm place to rise for around 1 1/2 hours.
When the dough has double in size, measure into equal parts (pictured is a 4 braid round loaf) and braid. Place in a greased round pan (8") or on a parchment lined baking sheet and set aside to rise for 45 minutes to an hour.
While the challah is rising for a second time, preheat your oven to 350 F.
Brush with egg wash and bake on 350 F for approximately 35-45 minutes, or until the top is dark golden brown.