High Holy Day Challah Baking with Faigie Friedman II

8/26/2020 8:00 PM

Make 5781 the year to perfect your challah baking skills with expert challah baker Faigie Friedman. Join the many BT members who have made their Shabbat preparations and celebrations even more rewarding by baking their own challah.

Learn how to make High Holy Day Challah specialties, including multiple ways to include apple and the simanim (symbol) into sweet and delicious challahs.

8:00 pm: All bakers join us with challah dough having had a first rise!

Access to the class:

Online: bit.ly/BTdavens, password: BethTfiloh

Call in: (253) 215-8782 or (301) 715-8592, meeting ID: 229 593 260, password: 270592

Apple Challah

By: Morah Friedman

This recipe will make 3 medium challot

Dough

1 2/3-cup water (lukewarm--110 degrees)

1 1/2 Tablespoon instant yeast

1/2 cup sugar

5 1/2 to 6 cups bread flour

1/2 cup canola oil

1 large egg

2 teaspoon salt

Cinnamon Mixture

2 cups sugar mixed with 1 Tablespoon cinnamon

Egg Wash

1 egg

1 teaspoon honey

Streusel Recipe:
1 ½ cup flour

1 ¼ cup sugar

6 tablespoons oil

1 teaspoon vanilla sugar

Mix together. Mixture will turn into crumbs. Sprinkle on top of your egg washed challah. (Any leftover streusel may be frozen)

Recipe Instructions

In a large bowl, gently stir yeast, water and sugar with a fork. Allow to bloom in a covered bowl for 5-10 minutes. Mixture will turn into a foam.

Add the remaining ingredients (in the order listed) to the bowl with the yeast mixture, mixing with a fork and then with your hands, until a smooth soft dough is formed. If dough is sticky, try to put flour or oil on your hands for easier kneading. Do not add additional flour, the less flour you use the lighter the challah will be. Knead well, until you get a smooth ball of dough. Place dough in a bowl which has been greased with a thin layer of oil. Turn the dough so that top is also covered with thin layer of oil. Cover and let rise for 1 hour in a warm kitchen. Dough will double in size.

While dough is rising, prepare apple mixture. Chop 4 granny smith apples into very small pieces. Place in bowl with1/2 teaspoon lemon juice, 4 tablespoons sugar and 1/2 teaspoon cinnamon. Mix well and let it macerate. Drain very well before using.

Divide dough into 3 balls, cover and allow to rest for 10 minutes. Using a

rolling pin, roll each ball of dough into a rectangle, measuring 8 inches by 20 inches.

Spread a thin layer of oil on the dough, then cover with a thin layer of cinnamon sugar mixture, place a row of chopped apples at edge of dough and roll the rectangle as a jelly roll. Shape as a round challah. Paint with egg wash. OR slice the jelly roll into 2 inch slices and place on side in a round pan for pull-apart apple cinnamon challah.

Paint with egg wash and top with Streusel Topping and let rise for one hour.

Challah can be baked on parchment paper covered cookie sheet or in a greased round pan.

Bake at 350 degrees for approximately 35-40 minutes or until golden brown. A baked bread should have an internal temperature of 190 degrees.

Remove challah from pan and cool on rack.

Back