High Holy Days

August 24, 2010

Dip into honey for new year inspiration [RECIPES]

By Judy Zeidler

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(Page 2 - Previous Page)

FRUIT-FILLED HOLIDAY CHALLAH

1 package active dry yeast
1 1/2 cups warm water (110 to 115 F)
Pinch sugar
1 tablespoon salt
3 tablespoons honey
1/4 cup safflower or vegetable oil
5 egg whites
6 to 7 cups flour
Cinnamon-sugar
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.

APPLE FILLING

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.

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A version of this article appeared in print.

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