Prep time: 10 mins additional time: 2 hours cook time: 35 mins
Makes 1 challah or 2 medium challot
New year (Rosh Hashanah) is coming! And hence our challah will have un uplift to suit this joyous holiday. I am making it with honey and apple - we dip apple in honey for the hope of a sweet new year. And I shape it round - as the year is round. A perfect circle of life - one year draws to a close and another year begins.
You can braid the dough and shape it round or just twist it together and then shape it into a circle.
For the dough:
700 g bread flour (+ some more for dusting)
7 g active dry (or instant) yeast
1.5 tsp cinnamon
1 1/2 tsp salt
2 eggs (+ 1 beaten egg for glaze)
100 ml neutral-flavoured vegetable oil (canola, rapeseed etc.)
4 Tbsp honey
250 ml warm water
For the filling:
1 big sweet and hard apple (i use Pink Lady), peeled and chopped into small pieces
1/2 cup apple butter
2 Tbsp dark soft sugar
1. Mix all the dry ingredients. In a jug, mix all the wet ingredients. Add to the flour mix and knead by hand or in a food processor with dough attachment for 10 mins. Place in a well-oiled bowl, cover with a cotton kitchen towel or with clingfilm and put in a warm place to double in size (1-2.5 hrs depending on how hot is your kitchen.
You can also leave it in a fridge for a slow rise on a lower shelf of your fridge.
2. Turn out the dough on a well-floured surface, deflate and shape. I like making 2 smaller challot from this recipe as I can fit more filling in!!
3. For 2 smaller challot: divide the dough in 2.
From 1 part - split the dough into 3. Roll 1 part on a flowered surface into a long rectangle. Dollop 2-3 tsp of apple butter into the middle of the rectangle and spread inside leaving good 1.5 margins not covered. Sprinkle a little sugar and then pieces of apple. Do not overstuff!! Roll the long way up to create a long sausage. Seal the edges. Repeat with 2 parts. Then braid the 3 long pieces and shape into a circle.
Repeat to make another challah.
4. For 1 large challah: split the dough into 3 or 4 equal parts. Roll 1 part on a flowered surface into a long rectangle. Dollop 2-3 tsp of apple butter into the middle of the rectangle and spread inside leaving good 1.5 margins not covered. Sprinkle a little sugar and then pieces of apple. Do not overstuff!! Roll the long way up to create a long sausage. Seal the edges. Braid and shape.
5. Place the braided challah on a baking tray lined with parchment paper, cover with a kitchen towel and allow to rise for about 30-40 mins.
6. In the meantime heat up the oven to 165*C (320*F). Brush the risen challah with the beaten egg wash (twice). Place in the oven to bake.
7. Bake for about 35-45 mins or until the bread is deeply browned. Let challah cool on a cooling rack and enjoy!!! Shana Tovah!
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