Need more of a challenge with challah? This is not it 🙂 On the other hand, it’s a sweet dessert bread full of yum – apples and honey. So, challah is traditionally served every Friday as part of the Shabbas ritual. But for Rosh Hashanah (New Year’s in the Jewish calendar – typically sometime in October), the challah should be round – symbolize the cycle of the year(s) – and include apples (more roundness -> cycles) and honey (for the wish for the sweet beginning to the new year).
This is not a whip it up on a weeknight recipe – it’s the one I was yelping about the three rises for the Purim party. None of this rises is an overnight one, so make sure to budget enough time during the day. It is quite tasty though; worth the time. Make sure to allow it to bake through otherwise the center will be goopy.
Apple Honey Challah
9″ round loaf
Original from Cherry on My Sundae
- 2 tsp active dry yeast
- 3/4 cup warm (100-110°F) water – do not go too hot on the water, or you will kill the yeast and the bread will not rise.
- 6 tbsp butter
- 3 1/2 cups unbleached bread flour
- 2/3 cup honey, divided
- 2 large eggs
- 3 large egg yolks
- 2 tsp kosher salt
- 1 1/2 – 2 tart apples, peeled & diced
- Combine the yeast and water; set aside for 10 minutes. It should become frothy.
- Melt 2 tbsp butter in the microwave or in a sauce pan over medium-low heat and allow to cool. Combine the butter, bread flour, 1/3 cup honey, eggs, yolks, salt, and the yeast mixture. Mix until a dough forms. Knead in a stand mixer with a dough hook or transfer to a floured surface and knead for 10 minutes; Or until smooth.
- Transfer dough to a bowl, preferable buttered or slightly oiled and turn over once to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 1.5 hours, or until doubled in size.
- Remove dough to a floured surface and shape into an ~8.5″ x 14″ rectangle. Top with the apples, fold over, and knead the dough to incorporate. Return the dough to the bowl, cover and let rise for 45 minutes, or until doubled in size.
- Preheat the oven to 375°F with the rack in the lowest position. Butter or oil a 9″ round cake pan.
- Transfer the dough to a floured surface and roll into a 24″ long rope. Coil the dough into a circle in the cake pan. Cover and let rise for 1 hour, or until doubled.
- Meat the remaining 4 tbsp butter and 1/3 cup honey in a sauce pan over medium-low heat until the butter melts. Brush half of this mixture over the dough. Bake for 30-35 minutes or until golden brown and firm.
Brush the other half of the butter-honey mixture over the bread. Or just pour it over the bread; if you do, place a pan, plate, or something else to catch dripping honey under the cake pan. Let cool in the pan on a wire rack for 30 minutes, then remove from the pan, and allow to finish cooling on the wire rack.