August 24, 2010
Dip into honey for new year inspiration [RECIPES]
(Page 2 - Previous Page)
FRUIT-FILLED HOLIDAY CHALLAH
1 package active dry yeast
1 1/2 cups warm water (110 to 115 F)
1 tablespoon salt
3 tablespoons honey
1/4 cup safflower or vegetable oil
5 egg whites
6 to 7 cups flour
Apple Filling (recipe follows)
Yellow corn meal for baking sheet
Dissolve yeast in 1/2 cup of the warm water with a pinch of sugar; set aside until foamy.
In the bowl of an electric mixer, beat together the remaining 1 cup warm water, salt, honey, oil and 4 egg whites. Blend in yeast mixture. Add 4 cups flour, 1 cup at a time, blending with a beater after each addition. Spoon remaining flour on a wooden board. Pour dough onto flour and knead 5 minutes, incorporating enough flour to make a smooth elastic dough. Place dough in a greased bowl and grease the top. Cover with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch down the dough and divide in half. Working with one half at a time, divide into three parts. Roll each part into a rectangle. Brush with oil and top with an even layer of Apple Filling. Roll each rectangle into a long rope. Seal the ends of the 3 ropes together and braid. Gently work the braids into a circle and pinch the ends together to form a round challah.
Repeat with remaining half of dough.
Sprinkle corn meal on a large oiled baking sheet or two 8- to 9-inch round cake pans and place braided challah on the baking sheet or in the cake plans. Cover with a towel and let rise in a warm place for 45 minutes or until doubled in size.
Brush with remaining egg white, then sprinkle with cinnamon-sugar. Bake in preheated 350 F oven for 30 to 40 minutes. Cool on rack.
Makes 2 round challahs.
5 apples, peeled, cored and diced
Juice of 1 lemon
1/2 cup golden raisins
1/4 cup honey
1/4 teaspoon cinnamon
In a large bowl, combine the apples, lemon juice, raisins, honey and cinnamon. Cover with plastic wrap and chill. Drain well and use for the challah filling.