This sweet challah is just a little different from the standard raisin challah. Try it and watch it disappear!
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
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.
Yields 4 large challahs.
Punch the dough down and knead for two minutes. Divide into four equal parts. Divide each piece into four strips and roll each strip into a long, narrow rectangle.
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 degrees Fahrenheit (180 degrees Celsius).
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.
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 Gefen Parchment Paper-lined baking tray.
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.
Photography: Daniel Lailah
Food Styling: Amit Farber