Shanah Tovah friends!
Honey Apple Butter Challah
From Mostly Sourdough at https://mostlysourdough.com/2018/09/honey-apple-butter-challah/https://mostlysourdough.com/wp-content/uploads/2018/09/IMG_6441-8.jpg
|Prep:||Cook:||Yield: 1 loaf||Total:|
Jewish challah bread filled with homemade honey apple butter.
- Apple Butter:
- 4 apples, peeled/cored/cubed (I used 3 gala and 1 granny smith)
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/4 cup honey
- 1/2 cup water
- 2 teaspoons cinnamon
- 2 1/4 teaspoons (a package) instant yeast
- 1/4 cup honey
- 1/3 cup olive oil
- 2/3 cup water
- 2 eggs
- 1 1/2 teaspoons salt
- 3 1/2-4 cups all-purpose flour
- 1 egg for egg wash
- Apple Butter: In a medium pot over medium heat, simmer all ingredients together for about 20 minutes. You want the apples to soften, and to absorb most of the liquid. If the apples are still firm or you're scorching the pan, add a little more water until they soften. Blend in a food processor until desired consistency. I like to keep mine a little coarser for some texture.
- Dough: While your apples are simmering, you can start the dough. In the bowl of your stand mixer with the paddle attachment, combine the liquid ingredients with the yeast and beat together. Add the flour and salt, and mix on low until everything comes together. Start with 3 1/2 cups of flour, and if it's too tacky add a bit more until it comes together into a smooth dough (up to 4 full cups). Switch to the hook attachment, and mix on low for about 8 minutes. Oil your bowl, and allow to rise in a warm place for an hour.
- Assembly: On a lightly floured surface, divide your dough into four portions. Roll into an approximate rectangle, as thin as you can. Spread a thin layer of the apple butter onto the dough, leaving a border. Roll it up tightly into a log. Repeat with other portions of dough. You'll have 4 strands to braid. Braid your loaf as desired (look up different fun ways!). I put mine in a loaf pan and twisted the two top strands together. Transfer to a parchment lined baking sheet, and allow to proof for up to an hour.
- Baking: Preheat the oven to 375 degrees. Brush your challah with a beaten egg, and bake for 35-40 minutes until it's a nice browned color (and you can use a thermometer for desired internal temp, 195 degrees). If it browns too quickly, drape some foil over top. Cool on a wire rack (if you can wait that long!)
Happy Rosh Hashanah y’all!