Holiday Apple-Raisin Challah

Serves: 2

Madilyn Boehm

1 January 1970

Based on User reviews:

48

Spice

42

Sweetness

54

Sourness

41

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

2 tbsps

Dry Yeast

1 tbsp

Granulated Sugar (155 g)

5 large

Egg

3 cup

Vegetable Oil (180 ml)

3 tsp

Kosher Salt

6 cups

All-Purpose Flour (870 g)

1 cup

Raisin (65 g)

3 tbsps

Lemon Juice

2 tbsps

Honey

1 tsp

Ground Cinnamon

1

Egg Yolk

Directions:

1

Beat in the flour 1 cup at a time

2

Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl

3

Stir until the yeast dissolves

4

Let it activate for 10 minutes—the mixture should look foamy

5

In the large bowl of a standing mixer with the paddle attachment or with a hand-held mixer, beat the eggs at medium speed until blended

6

Add the oil, salt, and remaining 3/4 cup sugar

7

Beat until pale in color, about 4 minutes

8

Beat in 2/3 cup water, then add the yeast mixture

9

Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed)

10

Put the dough in a lightly oiled bowl and turn to coat

11

Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise

12

I like to use my (unheated) oven with the lightbulb on

13

You want the dough to double in size, which takes just about an hour

14

Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes

15

It won't quite double in this time, but it will puff up

16

Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon

17

Let sit for 20 minutes, then drain any liquid

18

Turn the dough out onto a lightly floured surface and divide in half

19

Divide each half into three equal parts, for a total of six pieces

20

Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape

21

Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight

22

Form the loaves: Put three of the apple-filled "ropes" on each baking sheet

23

Braid the ropes together (fold right rope over center, then fold left rope over center, repeat)

24

Pinch at bottom

25

Repeat with the other loaf

26

Cover the loaves with kitchen towels, and let rise for 45 minutes

27

Preheat the oven to 400°F and set a rack to the middle position

28

Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves

29

Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more

30

Transfer the loaves to a rack and let cool for 30 minutes before serving

31

Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl

32

Stir until the yeast dissolves

33

Let it activate for 10 minutes—the mixture should look foamy

34

In the large bowl of a standing mixer with the paddle attachment or with a hand-held mixer, beat the eggs at medium speed until blended

35

Add the oil, salt, and remaining 3/4 cup sugar

36

Beat until pale in color, about 4 minutes

37

Beat in 2/3 cup water, then add the yeast mixture

38

Beat in the flour 1 cup at a time

39

Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed)

40

Put the dough in a lightly oiled bowl and turn to coat

41

Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise

42

I like to use my (unheated) oven with the lightbulb on

43

You want the dough to double in size, which takes just about an hour

44

Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes

45

It won't quite double in this time, but it will puff up

46

Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon

47

Let sit for 20 minutes, then drain any liquid

48

Turn the dough out onto a lightly floured surface and divide in half

49

Divide each half into three equal parts, for a total of six pieces

50

Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape

51

Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight

52

Form the loaves: Put three of the apple-filled "ropes" on each baking sheet

53

Braid the ropes together (fold right rope over center, then fold left rope over center, repeat)

54

Pinch at bottom

55

Repeat with the other loaf

56

Cover the loaves with kitchen towels, and let rise for 45 minutes

57

Preheat the oven to 400°F and set a rack to the middle position

58

Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves

59

Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more

60

Transfer the loaves to a rack and let cool for 30 minutes before serving