A few people have asked me for the recipe of the Apple Challah that I posted after Rosh Hashanah. The holiday of Shmini Atzeret and Simchat Torah begins on Wednesday night and I thought this would be a great opportunity to share the recipe so that you could enhance your Yom Tov table with these fabulously delicious Challot!
My only warning is that they are not great for the diet - once you start eating these Challot you won't stop till they are finished! But then again you only live once!
This recipe makes two large Challahs.
In general, the Challah dough can be prepared up to one day ahead, left to rise for two hours at room temperature and then refrigerated without removing from the plastic bag. When you are ready to get started remove the dough from the refrigerator and set aside at room temperature for one and half to two hours before shaping.
This recipe is from Caron Melamed's new book, "A Pinch of". If you live in South Africa it can be purchased at Exclusive Books.
2 1/2 cups of flour
20 grams dried instant yeast
1 cup sugar
21/2 cups water, at room temperature
- Mix all ingredients together with a wooden spoon until smooth.
- Cover with a dishcloth and set aside for half an hour.
5 1/2 cups flour
3 teaspoons of salt
3/4 cup sunflower oil
2 extra large eggs, lightly beaten
2 tablespoons sunflower oil, to coat the dough.
- Combine the flour and salt by hand in the bowl of a mix master.
- Stir in three quarters of a cup of oil and the eggs with a wooden spoon.
- Add the starter dough to the bowl, and using the dough hook attachment, knead the dough on medium speed for eight to ten minutes. If the dough is too sticky, add an extra tablespoon of flour and knead again, adding more if necessary.
- Coat the dough in two tablespoons of oil and transfer to a large bowl.
- Place the bowl into a large plastic bag, such as a garbage bag, and seal with a loose knot.Set aside and allow to rise for three to four hours.
3 large Granny Smith apples
1/2 cup sugar
juice of 1/2 lemon
1 teaspoon cinnamon
a pinch of salt
- Peel, core and chop the apples into small cubes.
- Combine with the balance of ingredients and set aside.It is perfectly normal for the filling to become watery.
2 extra large egg yolks
1 tablespoon sunflower oil
Beat the egg yolks and oil together with a fork to create an egg wash.
4 Tablespoons sunflower oil
1 cup castor sugar
1 cup flour
a pinch of salt
Rub all of the streusel ingredients together between your fingers until crumbs form.
- Preheat the oven to 180 c.
- Transfer the dough to a well-floured work surface and divide into equal portions.
- Roll each portion into a large rectangle approximately forty centimetres by twenty centimetres.
- Divide the apple filling equally and spread over each rectangle.
- Starting at the long side of the rectangle, roll the dough up into a sausage shape.This is a fairly messy procedure.
- Stretch each sausage gently until the ends are tapered,then wind the sausage into a spiral,tucking in the end.
- Line the bases of two 25-centimetre spring form tins with baking paper and grease the sides generously with non-stick spray.Carefully transfer each Challah to a tin.Alternatively, transfer the challah to two baking trays lined with baking paper.
- Cover with a dishcloth and allow to rise for forty-five minutes.
- Brush the Challahs with the egg wash and pile a generous amount of streusel over each one.
- Bake for forty to forty-five minutes.
- Slide a sharp knife around the edge of the tins to prevent the filling sticking to the sides.
- Allow to cool for half an hour, then remove the challahs from the tins or baking trays and place on a cooling rack.
Put on Shabbos/ Yom Tov table.After Kiddush make the bread blessing and enjoy a slice of heaven!!