Sweet Challah Bread
This is a second post in my Challah Bread series. In the previous one, I have shown how to make a salty filled Challah in two variants – with mushrooms or spinach filling. This time we will deal with the sweet variant – both the dough and, naturally, the filling are going to be different. The history and the meaning of the meal are the same, so, if this is the first post you are reading, I really suggest to read the background here.
(For 3 loafs)
850 gr. white flour
150 gr. whole rye flour
100 gr. brown sugar, preferably Demerara
2 tbsp. lemon zest
560 ml. water
300 gr. cold butter cut into cubes
1.25 tbsp. salt
- Kneading the dough and leaving it to “rest” should be done exactly the same way as in the salty Challah
- After having the dough spend the night in the refrigerator, cut it into 9 “balls”, cover with a towel and let it “rest” for 15 minutes
- Spread each “ball” into a rectangle (approximately 10 * 30 centimeters), put the filling in the center and make a roll.
- Braid a “pigtail” using 3 rolls, and put the resulting loaf into an English cake form and leave it there for additional 1-1.5 hours
- “Paint” the exterior of the loaf with the egg liquid, (optionally) sprinkle with almond petals and bake as in the previous Challah recipe for 45 minutes.
Ingredients (for the filling):
The original idea by Erez was to use Ricotta and Chestnuts. As I have my reservations on using Chestnuts in bakery, I made an apple filling.
7 apples, preferably Granny Smith
50 gr. sugar
1/2 tsp. cinnamon
A bit of lemon zest
Handful of raisins
Preparation (of the filling):
- Peel the apples and cut them into small cubes
- Melt the butter in a saucepan, add the apples and cook over high heat, stirring occasionally, until they become transparent.
- Add sugar and cook for 5-7 additional minutes (stirring occasionally) until it dissolves complete
- Add the rest of the ingredients, mix thoroughly and cook for additional 5 minutes
- Cool the filling
Last time I made this, it took us only a couple of days to “finish” it, so, next time I’ll make, at least, two of these. This Challah remained soft and fresh for a number of days.