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Parve
Medium
3 Hours, 30 Minutes
Diets 
This delicious sweet challah will tantalise your tastebuds. Great for Rosh Hashana with honey, or any Shabbat or chag. A favorite all year round.
Yields 2 large challahs
2 and 1/2 tablespoons Gefen Instant Yeast
3/4 cup sugar
2 cups hot water
6 cups flour
2 teaspoons salt
1/4 cup vegetable oil
3 teaspoons Gefen Cinnamon
4 tablespoons Manischewitz Honey
1 apple, peeled and cut into small chunks
1 egg, beaten
sea salt, for topping
In a large mixing bowl, combine yeast, sugar and hot water. Let sit for 15 minutes until bubbly.
Add flour, one cup at a time. After three cups, add oil, cinnamon, and honey. Mix with hands or in a mixer until sticky dough forms.
Turn dough out onto a lightly floured surface and knead for 10-12 minutes. Flatten dough out into a disk and fold in apple pieces. If using a mixer, you can add the apple pieces right in for another two minutes of kneading.
Place dough into a well-oiled bowl and cover with plastic wrap or a damp towel. Let rise in a warm dry area for one hour (dough will double in size). Punch down and let rise again for one hour.
Preheat the oven to 350 degrees Fahrenheit.
Punch down dough and separate into six or eight even-sized pieces – depending if you want to do a three- or four-strand braid.
Roll out each piece into a long cylinder shape and lay side by side.
Pinch the ends of the dough together and braid.
Pinch the ends together tightly and lay on a baking sheet.
In a small dish, beat egg and brush on top of challah after 10 minutes of additional rising.
Brush on another coat after another 10 minutes and sprinkle the top with sea salt.
Bake for 30-35 minutes or until golden.
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Freezer friendly? Does this freeze well? Also, I always thought hot water kills the yeast? Thanks.
Our 2 beautiful challahs for the New Year were simply delicious. Todah Robah!