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Issue 410: Honey Challah with a Touch of Apples

Tami Philliph

Dip the honey in the apple...

Wednesday, September 13, 2017

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Photography by Daniel Lailah, Food Styling by Amit Farber

This sweet challah is just a little different from the standard raisin challah. Try it and watch it disappear!

INGREDIENTS

Yields 4 large challahs


Dough 
  • 2 lbs plus ¾ cup (1 kilo) white flour
  • 1¾ oz (50 g) fresh yeast, or 2¼ Tbsp dry yeast
  • 1 cup oil
  • 1 cup water
  • 1 cup honey
  • 4 eggs
  • 1 tsp salt
  • 1 egg plus 1 tsp water, for glaze
 
Apples
  • 3 apples, one of them green, diced
  • 1½ Tbsp (20 g) margarine
  • 2 Tbsp honey



PREPARATION

To prepare the dough: Put the flour into mixer bowl. Form a well in the center and crumble the yeast into it. Mix. Add the oil, water, and honey and begin kneading into dough. Add the eggs and salt and knead well for 10 minutes, until nice and soft. If the dough is sticky, add a bit of flour. Cover the dough and let rise until it doubles in volume.

Meanwhile, prepare the apples: Melt the margarine in a pan, add the apples, and stir until soft. Remove from fire and add honey. Stir and set aside.

Punch the dough down and knead for 2 minutes. Divide into 4 equal parts. Divide each piece into 4 strips and roll each strip into a long, narrow rectangle. Scatter a bit of the cooked diced apples on each rectangle and roll each one up lengthwise. Braid the strands into challahs and place them on a baking paper-lined baking tray.

Once the challahs are shaped, stick some of the apple cubes between the folds of the dough, making sure that they don’t fall out while rising. Let rise for 20 minutes.

Preheat oven to 350°F (180°C). Brush the challahs with a beaten egg mixed with a little water. Bake in preheated oven for 20–30 minutes, depending on the size of the challahs, until golden

Note Due to the high volume of sweet liquid in this recipe and the apples in the dough, these may be considered pas haba’ah b’kisnin.

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