Happy 5775! Rosh Hashanah, the Jewish New Year, is next week! What is Rosh Hashanah? Rosh Hashanah, literally“Head of the Year“, is observed on the first day of the Jewish year which is based on the Hebrew Calendar rather than the Gregorian or Western Calendar (which is the calendar we use every day). Unlike the Western New Year which is a big celebration, Rosh Hashanah is more a time for reflection and introspection, forgiveness and hope. As is true with all Jewish holidays, there is a great emphasis on food.
During Rosh Hashanah, a round challah is usually served, symbolizing the circle of life and the cyclical nature of the year – the completion of the old year and the beginning of the new year. Apples dipped in honey are also traditionally eaten on Rosh Hashana, symbolizing wishes for a sweet new year. First you dip the challah in the honey and then the apple. It’s a delicious little slice of heaven! I also love the challah slathered in butter AND dripping with honey. Delish!
I have been making a braided challah for many years and have only tried making a round challah with apples and honey once, with less than stellar success. The apples were too wet and the dough turned into a sticky mess. Undaunted, I decided to try again, because who can resist putting all three yummy Rosh Hashanah foods together into one delicious dish? I decided to attempt the braiding instructions by food personality and blogger Tori Avey who not only provides numbered braiding instructions but step by step instructions for making dough from scratch. I opted to use my handy bread machine to make the dough and then followed the braiding instructions. I adapted my recipe for a bread maker, so check out Tori Avey for info on making the dough by hand. The result was quite wonderful! The apples and cinnamon add a touch of yummy sweetness inside. I used Pink Lady Apples from my garden but you can use pretty much any variety you like. Granny Smith and Pippin are particularly good for cooking. The braiding looks intimidating but is actually quite easy.
TIP: I was concerned that the apples would cause the braiding to fall apart – again, so I separated my dough into four sections and flattened them into long rectangles. Then I filled one section at a time (to avoid the lemon water bath which prevents the apples from browning but also leaves the apples wet and hard to dry). I cut about a half an apple into small pieces and spread them onto the dough rectangle, sprinkled with cinnamon and sugar and pinched it closed to form a ‘rope’. Then I repeated with the other three. The braiding process is not that complicated once you get started. I loved Tori’s numbered strands but got lost going into the third round so figured out an easy method to follow. I made one large challah but you can also make two smaller loaves by dividing the dough into 8 pieces.
Next week I will feature the challah I make for Fridays (and for Break Fast) which is a gorgeous six braid challah – so don’t forget to check back…
L’ Shana Tovah!
Ingredients: All at room temperature
Apple Honey Challah
3 eggs (2 lightly beaten , one saved for the egg wash)
1 cup warm water (warm to wrist, about 100 degrees)
1/2 cup honey
2 tsp vanilla
1/2 cup oil (I prefer grapeseed, but any good lighter oil works well)
2 tsp salt
5 cups white flour (bread flour preferably but all purpose is fine)
1 tsp sugar
1 Tbsn yeast
Ingredients: All at room temperature
Apples and Honey – http://www.epicurious.com/images/articlesguides/holidays/highholydays/apples-honey_612.jpg
Apple + Honey – http://schechternetwork.org/wp-content/uploads/e-newsletters/2011-09-27_files/163.jpg
3 thoughts on “Apple Honey Challah”
Do you take orders????? Looks gorgeous and probably is absolutely delicious. Since I am a party of one, I don’t do much cooking. The picture made my salivary glands work overtime. La Shana Tova
La Shana Tova
Reblogged this on goodmotherdiet and commented:
It’s that time of year again! Rosh Hashanah is next Monday so I thought it timely to repost the recipe for my lovely round Apple Honey Challah. Six Braid Challah recipe coming next week! L’Shana Tovah!