This creative “switch” braid reveals swirls of tender, spiced apple filling in every slice, making it the perfect centerpiece for Rosh Hashanah. Makes 2 challahs

What You Need:

700 grams challah dough, after first rise, divided into two (350 for each challah)

1 egg, beaten in a small bowl

Cinnamon Apple Filling:

2 cups peeled and diced Granny Smith apples

1/2 cup brown sugar

1 and 1/2 tablespoons brown sugar

2 teaspoons cinnamon

1/4 teaspoon salt

Step 1: Prep

Combine filling ingredients in a small bowl and set aside.

Prepare a baking sheet fitted with a piece of parchment paper.

Flour your work surface.

Roll challah dough out into a large circle and flour both sides well to prevent sticking. Take the edge closest to you and fold it away from you and over to create a half circle.

With a sharp knife, make 8 short cuts on the edge closest to you, each about an inch in length.

Step 2: Braid

Pick up the first two cuts on the right side of the folded edge. The corner edge should be in your right hand and the second cut to the right should be in your left hand.

Gently open up the strand in your right hand (the last strand), and pull the strand in your left hand through that last strand.

Now, hold the strand you pulled through in your right hand and pick up the next strand in line to the left with your left hand.

Open up the strand in your right hand and push the strand in your left hand through.

Now, hold that strand (the last one on the right), in your right hand, and pick up the next strand in your left hand. Opening up the strand in your right hand, pull the left hand’s strand through.

Every time you pull a strand through, it’s the next one that gets opened up!

Continue on until you've “braided” all the strands. Once you’ve pulled the final end piece (on the left), through, gently pinch it to create a pointed, shaped end.

Move to the right side and pinch together the two open sides of the challah (the edges before the braid starts). Press tight to adhere it together.

Step 3: Fill

Lift the top half of the dough oval and gently pull it open over the braid.

Place the filling along the seam (the underside of the braid).

And then close up the challah by pulling one edge over the other and pinching the ends together.

Flip the challah over and place on your prepared baking sheet.

To make this a round challah, simply fold in the edges to round it off. Tuck in both ends to create a round, crown-like shape.

Repeat with second challah and place next to the first, leaving space for them to rise. Let rise for 45 minutes to 1 hour.

Brush with beaten egg.

Step 4: Bake

Preheat oven to 350 degrees Fahrenheit and bake until golden.

Note: Once baked, sometimes the braid opens up. While hot directly from the oven, the challah is very pliable. Wearing oven mittens, gently press together the sides of the braids until they come together again, careful not to break or rip the challah.

Photography by Shoshi Sirkis

Styling by Anat Lobel