In Now for Something Sweet, we decided to sweeten the incredible challah from Rebbetzin Chanie Wolff (from our very first book) just a little. We’ve added a little honey for Rosh Hashanah sweetness, as well as chunks of apple with sultanas and cinnamon. You can plait the loaves however you wish, but we think this simple coil best suits a challah studded with fruit.
Apple Honey Cinnamon Challah for Rosh Hashanah
- 1.05 kg plain flour plus extra, 7 cups
- 115 g caster sugar ½ cup, superfine
- 6 teaspoons dried yeast 18 g/2 ½ sachets
- 500 ml warm water 2 cups
- 2 eggs beaten
- 125 ml vegetable oil ½ cup
- cup ¼honey
- 1 tablespoons ½salt
- 3 Granny Smith Apples
- 110 g white sugar ½ cup
- 110 g Sultanas ½ cup
- 1 teaspoon ground cinnamon
- 1 egg beaten, for egg wash
- 2 tablespoons demerara sugar for sprinkling
- You will need an extra large baking tray which will fit 2 round challas, or 2 smaller trays which will fit one each. Line with baking paper.
- Put the flour in the bowl of an electric mixer. Make a large well in the flour and add the warm water. Add the yeast and the sugar, stirring the yeast and water in the well until combined. Set aside for 15 minutes, or until the yeast is foamy.
- Combine the eggs, oil, honey and salt. Add to the well and mix with a wooden spoon. Gradually incorporate the flour in the bowl into the egg mixture in the well. Once combined, using the dough hook, knead for 10 minutes until you have a smooth, sticky dough. If you knead it by hand you may need to add extra flour which will make the finished challah a little tougher.
- Cover the bowl with plastic wrap and a tea towel. Set aside in a warm place and allow the dough to rise for 2 hours or until it has doubled in volume.
- Towards the end of the rising time, prepare the filling. Peel the apples and cut into fine dice. Toss with the sugar, sultanas and cinnamon. When the dough has risen, punch it down and divide in two.
- On a lightly floured bench, flatten one piece of the dough with floured hands to form a long rectangle. Press half of the filling into the surface of the dough and roll the rectangle into a snake from the long side. Hold the end of the snake in the middle of the baking paper (where one loaf will sit) and coil the snake around itself to form a large circle. Tuck the end underneath the outside coil and press to seal. Repeat with the other half of the dough so you have 2 loaves.
- Cover the loaves with a light tea towel and allow them to rise for 45 minutes.
- In the meantime, preheat the oven to 180°C (conventional oven).
- When risen, brush the loaves well (including all crevices) with the egg wash and sprinkle with the demerara sugar. Bake for 40 minutes or until golden.
- Makes 2 large round challahs.