For an extra sweet Shabbat, and especially sweet Rosh HaShanah, this variation on traditional challah adds some sweet apples to the dough just before braiding. (To shape the round challah tradiitonal of Rosh HaShanah, see Tina Wasserman's how-to video.)
This recipe makes a rich, moist, flavorful challah.
- Combine yeast, sugar, salt, and 2 cups flour. Add warm water and mix well. Blend in 6 egg yolks and oil. Add remaining flour, mixing in 1 cup at a time, adding enough to make a soft dough.
- Gather dough into ball. Place dough on floured surface and knead 5 to 10 minutes or until dough is smooth and elastic, adding more flour if needed. Shape dough into ball and place in a greased bowl. Cover loosely with clean towel. Set bowl in warm place until dough is doubled in bulk, about 1 1/2 hours.
- Punch down dough and divide into 3 parts. Roll each part into a rectangle. Brush with melted butter, top with apples, honey, cinnamon, and walnuts.
- Roll each rectangle into a long rope. Seal ends of rope together. Braid. Form braid into ring on greased baking sheet and seal ends.
- Cover with towel and let rise in warm place about 45 minutes. Brush with more melted butter and egg yolk wash, then sprinkle with cinnamon-sugar.
- Bake at 350° for 30 to 40 minutes. Cool on rack.