- Makes 6 large challas
- 1.660g (3.66 lbs) strong white flour
- 180g (¾ cup + 2 tablespoons) light brown sugar
- 35g (¼ cup) active dry yeast
- 30g (3 tablespoons) salt
- 90ml (6 tablespoons) oil
- 2 large eggs, lightly beaten
- 750 -100ml (3-4 ½ cup) water
For Tahini and Apple Stuffing:
- 115g (½ cup) butter or non-dairy alternative, very soft
- 230g (1 cup) tahini
- 150g (¾ cup) light brown sugar
- 2 large eggs, lightly beaten
- Pinch of salt
- 3 large sweet apples, peeled and chopped into a very fine dice
Egg wash:
- 1 egg, lightly beaten
- 1 tablespoon water
- In a large bowl, mix together, the flour, sugar, yeast, and salt dry ingredients. Add the oil and eggs along with 3/4 of the water. Knead until smooth (about 8 minutes) let rest in an oiled bowl for about an hour covered until doubled in size.
- While the dough is rising, dice up the apples and prepare the tahini filling. In a medium bowl whisk together the softened butter (or non-dairy alternative) with tahini, sugar, eggs, and a pinch of salt set aside.
- Take a portion if separating for challah blessing.
- Cut into 18 portions each about 150g pieces each, using a rolling pin into a long thin rectangle, about 8-10cm (3-4 inches) wide by 35-38cm (14-15 inches) long. Spread one tablespoon of tahini mix down the center of the dough leaving a 1cm (½ inch border all around, sprinkle with a tablespoon of finely diced apple, roll up starting from one of the long ends, jelly-roll style and pinch the seam shut. Repeat with another two portions of dough and then plait (braid) 3 filled strands together. Repeat with remaining challah dough, and filling until everything has been used up.
- Place on a baking tray lined with paper at least 5cm (2 inches) apart, cover, and let it rise again, about 30-45 minutes, until puffy.
- Make the egg wash: In a small bowl combine the beaten egg with a tablespoon of water.
- Brush the challahs with egg was and, bake at 180℃ (350℉) for about 35-40 minutes, rotating trays halfway through cooking time, bake until Challah is cooked through and when tapping on the bottom of the Challah sounds hollow.
- Challahs can be baked ahead of time, allow to cool completely, before wrapping in aluminum foil and freeze for up to a month. Defrost completely before serving.
