Miriam Levine of Huntington Woods modified this recipe from a recipe she received as part of a gifted cookbook from Israeli friends she met while living in Israel for a year as part of the Otzma program for Jewish leadership and service. Before coming back home, her friends created a cookbook with their favorite recipes to remind her of Israel.
Rosh Hashanah Apple Challah
- 1kg flour (about 8 cups) (bread flour is preferred, but all-purpose flour is fine, too)
- 50 gm sugar (¼ cup)
- 2 Tbsp. pareve instant vanilla pudding mix (leave out for usual Shabbat challah)
- 2 tsp. salt
- 2 Tbsp. dry active yeast (can use rapid, if necessary)
- 4 eggs + another for egg wash
- 2/3 cup oil
- 84 gm honey (¼ cup)
- 1½ cups warm water
Raisins and dried apples (leave out for standard Shabbat challah)
In a mixing bowl, combine flour, sugar and salt. Mix well. Then add the yeast and mix well again.
Add four eggs, oil and honey. Mix well. Can use kneading hook if using a mixer.
Once everything is pretty well incorporated, add the water slowly. Knead for 5-10 min. Dough should be only a little sticky.
Spray large bowl with baking spray or oil the bowl, cover and let rise; usually rising takes 2-2.5 hours. Dough will double in size.
While dough rises, soak raisins and dried apples in water to soften. Drain off water before use.
Once dough has risen, roll it out into a rectangle. Sprinkle raisins, apples and some honey. Roll into a log and then roll that log into a round challah. Brush with egg wash and bake at 375 for about 30 minutes.
For standard Shabbat challah, leave out the fruit, and instead of a round challah make braids.
Baking tip: If you roll on a silicon baking mat, you can usually then put the mat directly on the cookie sheet and save some clean-up and save the waste of parchment paper.