Apple & Cinnamon Challah

Shopping list

• 440 g bread flour — 3 1/2 cups

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• 50 g granulated sugar — 1/4 cup

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• 7 g instant yeast — 2 1/4 tsp

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• 1 tsp salt

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• 2 large eggs

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• 1 egg yolk

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• 80 ml warm water — 1/3 cup

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• 60 ml neutral oil or melted butter — 1/4 cup

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• 2 tbsp honey

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• 2 medium Honeycrisp or Pink Lady apples — peeled & diced small (1/2 inch)

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• 2 tbsp brown sugar

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• 1.5 tsp ground cinnamon

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• 0.25 tsp nutmeg

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• 1 tbsp lemon juice

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• 1 tbsp butter — for sautéing

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• 1 egg — for egg wash

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• 2 tbsp turbinado sugar — mixed with 1/2 tsp cinnamon

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Step by step

1. 1

   Make the filling first: Sauté apples in butter, brown sugar, cinnamon, nutmeg and lemon juice for 4- 5 minutes until just softened but not mushy. Cool completely on a plate. This prevents soggy dough.

2. 2

   Make the dough: In a large bowl whisk flour, sugar, yeast, salt. In another bowl whisk eggs, warm water, oil, honey. Pour wet into dry and knead 8- 10 minutes until smooth and slightly tacky. It should pass the windowpane test.

3. 3

   First rise: Form into ball, oil lightly, cover. Rise 1 - 1.5 hours until doubled in warm place.

4. 4

   Shape with apples: Divide dough into 3 equal strands. Flatten each strand slightly, sprinkle cooled apples down the centre, pinch closed. Roll gently to seal. Braid the 3 filled strands loosely - don't over-tighten or apples burst out. Tuck ends under.

5. 5

   Second rise: Place on parchment-lined tray, cover loosely. Rise 45- 60 min until puffy.

6. 6

   Bake: Brush with beaten egg wash, sprinkle cinnamon sugar. Bake at 350°F / 175°C for 30- 35 minutes until deep golden and hollow-sounding. If browning too fast, tent with foil last 10 min. Cool 20 min before slicing.