Apple-Cinnamon Stuffed Challah

By popular demand, I present to you a creation I am pretty proud of. A few years ago, I got it into my head that I wanted to make challah for Rosh Hashana. But, being Rosh Hashana, I wanted to do something a little bit more special than your average round challah. (Though I will say that, as a very proud Harrisburg native, I am completely spoiled when it comes to challah, since we have, hands down, one of the best challah bakers living just a few blocks away and from whom we buy challah every Shabbos.) I decided to somehow stuff apples into a challah, and after some trial and error over the years (and several good tips that I've picked up along the way), this recipe was born. I'm so excited to bring six of these babies home for Rosh Hashana and to spend time with my family and friends this week. Shanah Tovah to everyone!

Apple-Cinnamon Stuffed Challah
The base recipe for my challah is Joan Nathan's challah recipe, which was published by the New York Times several years ago. I think this recipe isn't too sweet, which is great because the apples definitely add some sweetness to it. It's also dense enough to stand up to the extra weight of the apples.

One recipe makes 3 challahs of this size, so I doubled the recipe in order to get 6 medium-large challahs. This year, I did a 3-strand braid (though in the past, I've done 4- and 5-strand braids. But because of all the apples inside, 3 strands still makes a pretty wide challah.)

1 ½ packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
½ cup vegetable oil, more for greasing bowl
5 large eggs
1 tablespoon salt
8 to 8 ½ cups all-purpose flour
3 apples, peeled and chopped finely (I used Red Delicious)
1/4 cup sugar
½ tbsp. cinnamon

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.

2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off.

4. Punch down dough, cover and let rise again in a warm place for another half-hour.

5. Meanwhile, during the second rise, peel and chop apples finely. Toss with 1/4 cup sugar and cinnamon. Important tip: Put apple mixture into a strainer and allow the juices to drip out. (The addition of the sugar draws out a lot of liquid from the apples which, if not drained, will make the challah very soggy.)

6. Divide dough into 3 equal sections (one for each challah). Divide each of those sections into 3 even balls and roll the balls into long strands, about 12 inches long. Flatten the strands with the palm of your hand, and fill with a line of the strained apple mixture.

7. Fold the dough around the apples and seal tightly, rolling a bit to even out the seams. (Roll the dough in some flour if it seems like it's getting sticky.) Repeat with the remaining two strands.

8. Braid the challah and tuck the corners under to seal the braid. Place challah on a greased cookie sheet and brush with egg wash (made from the remaining egg). Either freeze breads or let rise another hour in refrigerator if preferred.

9. To bake, preheat oven to 375 degrees and brush loaves again. Dust challahs with a mixture of cinnamon-sugar (optional; 1/4 cup sugar + 1 tbsp. cinnamon).

10. Bake for 40 to 45 minutes, or until golden, rotating halfway through. Cool loaves on a rack.