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Parve
Medium
3 Hours, 30 Minutes
Diets 
This sweet challah is just a little different from the standard raisin challah. Try it and watch it disappear! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
2 pounds plus 3/4 cup (1 kilogram) Glicks White Flour
1 and 3/4 ounces (50 grams) fresh yeast, or 2 and 1/4 tablespoons Gefen Dry Yeast
1 cup oil
1 cup water
1 cup Gefen Honey
4 eggs
1 teaspoon salt
1 egg plus 1 teaspoon water, for glaze
3 apples, one of them green, diced
1 and 1/2 tablespoons (20 grams) margarine (use soy-free, if needed)
2 tablespoons Gefen Honey
Put the flour into mixer bowl. Form a well in the center and crumble the yeast into it. Mix.
Add the oil, water, and honey and begin kneading into dough.
Add the eggs and salt and knead well for 10 minutes, until nice and soft. If the dough is sticky, add a bit of flour.
Cover the dough and let rise until it doubles in volume.
Meanwhile prepare the apples. Melt the margarine in a pan, add the apples, and stir until soft.
Remove from fire and add honey. Stir and set aside.
Punch the dough down and knead for two minutes. Divide into four equal parts. Divide each piece into four strips and roll each strip into a long, narrow rectangle.
Once the challahs are shaped, stick some of the apple cubes between the folds of the dough, making sure that they don’t fall out while rising.
Let rise for 20 minutes. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Brush the challahs with a beaten egg mixed with a little water. Bake in preheated oven for 20–30 minutes, depending on the size of the challahs, until golden.
Scatter a bit of the cooked diced apples on each rectangle and roll each one up lengthwise. Braid the strands into challahs and place them on a Gefen Parchment Paper-lined baking tray.
Yields 4 large challahs.
Photography: Daniel Lailah Food Styling: Amit Farber
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looks like instructions #5 should be before number 2. please correct to make it clearer.
AMAZING Challah, Sticky Dough When I first made the recipe, I followed it to a T and “began kneading the challah into dough”, then once it was almost a dough, I added the eggs. Don’t do that- the eggs didn’t incorporate and I had to start again 🙁
I used White Spelt flour and it was really really sticky, I had to add tons of flour, but it rose pretty well and it came out delicious, tastes like cake 🙂 Enjoy!
Thank you for your comment- we are glad that the challah came out delicious 🙂