Apple Challah for Rosh Hashanah

Traditional round loaf stuffed with apples for the Jewish New Year

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In large bowl, whisk yeast, 1 cup flour, and water to make yeast slurry.

Step 2

Let ferment for ~20 minutes, or until puffed.

Step 3

Whisk eggs, oil, salt, and sugar into yeast slurry.

Step 4

Add remaining 4 cups of flour all at once. Mix until combined.

Step 5

When mixture becomes shaggy ball, turn out onto floured surface. (During this time, soak bowl in warm water.)

Step 6

Knead dough for 10 minutes, or until smooth, soft, and slightly sticky - add more flour or water as needed.

Step 7

Put dough in warm, oiled bowl and cover with plastic wrap or wax paper and towel. Allow to rise for 1 hour.

Step 8

During this time, peel and chop apples into round squarish chunks about an inch in diameter.

Step 9

Cut dough in half.

Step 10

Flour and roll half out into 1/8” thick and 16” square (more or less).

Step 11

Add a line of apples (1 cup) and fold over 1/3 of dough.

Step 12

Add another line of apples (1 cup) and fold over remaining dough.

Step 13

Seal ends and repeat with other half of dough.

Step 14

Put 2 uncooked challahs in large loaf pans and let rise for 1 hour.

Step 15

Oil 2 cake pans and and press dough into cake pans.

Step 16

Let rise for 30 minutes on counter or in fridge overnight.

Step 17

Lightly oil top and sprinkle with cinnamon sugar.

Step 18

Bake in preheated oven at 350 F for 45-55 minutes - switch positions halfway through, until lightly hollow when tapped on bottom.