Apple-Raisin Stuffed ChallahFebruary 26, 2016
Holidays: Rosh HaShanah/Shabbat Courses: Desserts & Baked Goods Cuisines: Baked Goods/Holiday Cooking
My mother’s challah with the addition of apples and raisins for the High Holy Days.
For: 2 large loaves
- Put yeast, sugar and ½ cup warm water in small bowl. Stir and let sit and froth for 5-10 minutes.
- In large mixing bowl, add the yeast mixture, 1½ cups warm water, honey, salt and start to mix. Add 2 cups flour and mix well.
- Add 2 more cups flour and continue to mix for 5 minutes.
- Add oil and eggs and beat well. Gradually work in remainder of flour. Eventually, you will need to take the dough out of the mixing bowl and knead by hand, adding small amounts of flour and kneading for about 10 minutes until smooth and satiny. Amount of flour will vary depending on humidity.
- Spray large metal pot or bowl with Pam (or coat with oil), place ball of dough in bowl and coat dough with light film of oil. Cover bowl with dish towel and set in warm place to let rise until doubled. Approx 1-1½ hours.
- Punch dough down, knead again to get rid of all air.
- Divide dough in half. Divide each half into 4 and roll each ¼ into a rope.
- Flatten each rope and place a line of Apple/raisin mix down center (see below for how to make Apple-Raisin filling). Close dough over Apple raisin mix. You will have 2 sets of four Apple-raisin filled ropes. They will be messy and won't stay closed well, but do your best to close the dough over the apples. Don’t worry if it doesn’t stay closed so well.
- On a cutting mat, braid the first 4 ropes according to the photograph instructions. (See photo in notes – this is not my photo, I got it from the internet.)
- Grease a 9" round cake pan. Place pan over the dough on the mat and flip over. The underside of the dough is the GOOD SIDE.
- Repeat this same process with second set of 4 apple-raisin filled ropes. (2 challot)
- Cover loaves with a dish towel. Let the two loaves rise another 1-1.5 hours until almost doubled in size.
- Pre-heat oven to 375° F.
- Beat 1 egg well with a little water. Brush top of challot with the egg.
- Bake at 375 for 15 minutes and then bake at 350 for another 25-35 min. Until bottom sounds hollow when tapped. (Takes a little longer to cook insides when stuffed with apples – you don’t want raw dough inside.)