Holiday Apple-Raisin Challah

Ingredients for Holiday Apple-Raisin Challah

• 2 tablespoons dry yeast

• 1 tablespoon plus 150g (155 g) granulated sugar

• 5 large eggs

• 180ml (180 ml) vegetable oil, such as canola or safflower

• 3/4 teaspoons kosher salt

• 750g (870 g) plain flour

• 1 large firm-tart apple (about 230g ), peeled, cored, and cut into small cubes

• 120ml (65 g) raisins

• 45ml lemon juice

• 2 tablespoons honey

• 1/2 cucchiaini di cannella in polvere

• 1 egg yolk

1. Combine 120ml warm water, the yeast, and 1 tablespoon of the sugar in a small bowl. Stir until the yeast dissolves. Let it activate for 10 minutes—the mixture should look foamy.

2. In the large bowl of a standing mixer with the paddle attachment or with a hand-held mixer, beat the eggs at medium speed until blended. Add the oil, salt, and remaining 150g sugar. Beat until pale in colour, about 4 minutes. Beat in 160ml water, then add the yeast mixture. Beat in the flour 130g at a time.

3. Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed). Put the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise. I like to use my (unheated) oven with the lightbulb on. You want the dough to double in size, which takes just about an hour.

4. Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes. It won't quite double in this time, but it will puff up.

5. Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon. Let sit for 20 minutes, then drain any liquid.

6. Turn the dough out onto a lightly floured surface and divide in half. Divide each half into three equal parts, for a total of six pieces. Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape. Spoon a bit of apple mixture down the centre of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.

7. Form the loaves: Put three of the apple-filled "ropes" on each baking sheet. Braid the ropes together (fold right rope over centre, then fold left rope over centre, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.

8. Preheat the oven to 204°C and set a rack to the middle position. Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves. Bake for 10 minutes, then reduce the heat to 177°C and bake until the crusts are browned and the bread is puffed and light, 30 minutes more. Transfer the loaves to a rack and let cool for 30 minutes before serving.

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