Holiday Apple-Raisin Challah Recipe

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Holiday Apple-Raisin Challah
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Ingredients
12
Count
Nutrition
685
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. 1. Combine 1/2 cup 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. 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 3/4 cup sugar. Beat until pale in color, about 4 minutes. Beat in 2/3 cup water, then add the yeast mixture. Beat in the flour 1 cup at a time.
  3. 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. 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. 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. 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 center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.
  7. 7. Form the loaves: Put three of the apple-filled ropes on each baking sheet. Braid the ropes together (fold right rope over center, then fold left rope over center, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.
  8. 8. Preheat the oven to 400°F 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 350°F 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.
  9. Reprinted from The Apple Lover's Cookbook by Amy Traverso. Copyright © 2011 by Amy Traverso; photographs © 2011 by Squire Fox. Used with permission of the publisher, W.W. Norton & Company, Inc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 685.04 Kcal (2868 kJ)
Calories from fat 297.48 Kcal
% Daily Value*
Total Fat 33.05g 51%
Cholesterol 546.84mg 182%
Sodium 1370.61mg 57%
Potassium 424.66mg 9%
Total Carbs 73.95g 25%
Sugars 37.57g 150%
Dietary Fiber 4.83g 19%
Protein 27.65g 55%
Vitamin C 10.3mg 17%
Iron 3.3mg 18%
Calcium 106.9mg 11%
Amount Per 100 g
Calories 212.26 Kcal (889 kJ)
Calories from fat 92.17 Kcal
% Daily Value*
Total Fat 10.24g 51%
Cholesterol 169.44mg 182%
Sodium 424.68mg 57%
Potassium 131.58mg 9%
Total Carbs 22.91g 25%
Sugars 11.64g 150%
Dietary Fiber 1.5g 19%
Protein 8.57g 55%
Vitamin C 3.2mg 17%
Iron 1mg 18%
Calcium 33.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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