Holiday Apple-Raisin Challah

The Sweetest Memories Baked into Every Slice: My Holiday Apple-Raisin Challah

The aroma of freshly baked challah is one of my most cherished holiday memories. It’s a scent that instantly transports me back to childhood, to bustling kitchens filled with the warmth of family and the comforting rhythm of preparation. This year, I'm sharing a recipe that's not just about delicious food, but about the stories and traditions woven into every golden brown strand of this beautiful bread. It's my version of my friend Kathy Cohen's phenomenal apple-raisin challah, a recipe that has become a cherished part of our family's New Year celebration.

Kathy's challah isn't just any bread; it's a masterpiece of balance. It's rich and moist, but never heavy. The delicate sweetness of the apples and raisins complements the cinnamon perfectly, creating a flavor profile that's both familiar and utterly delightful. The secret, Kathy told me, lies in the precise amount of eggs and oil used in the dough. It's a delicate dance between richness and lightness, a testament to the skill and experience that goes into crafting truly exceptional bread.

Over the years, this challah has become more than just a dish at our holiday table; it's a symbol of gathering, of shared traditions and the joy of creating something special together. The act of braiding the dough, a ritual passed down through generations, feels almost meditative, a quiet moment of reflection amidst the often-frantic pace of holiday preparations. Each strand represents a connection, a memory, a wish for the coming year.

The beauty of this recipe lies not just in its delicious results, but also in its adaptability. Feel free to experiment with different types of apples, perhaps incorporating a mix of tart and sweet varieties for a more complex flavor profile. The addition of nuts, such as pecans or walnuts, would add another layer of texture and taste. And while the traditional braiding method is beautiful, you could also shape the dough into simple rolls or even a rustic free-form loaf.

But beyond the technical aspects of baking, this challah represents something more profound. It's a tangible expression of love and care, a gift offered not just to the palate, but to the heart. The act of preparing this bread, from measuring the ingredients to the final brushing of the egg wash, is a deeply personal experience, a way of connecting with my heritage and with the people I cherish. And that, for me, is the truest essence of this holiday tradition.

This year, as you gather with loved ones, consider making this special challah. It's a recipe that will not only delight your taste buds but will also create lasting memories, baked into every delicious slice. The legacy of this bread, the stories it holds, the love it embodies—these are the ingredients that truly make it special. And that's a flavor that lasts long after the last crumb has been savored.

So, gather your ingredients, gather your loved ones, and let the baking begin. Let the rich aroma of warm apple-raisin challah fill your home with the spirit of the holidays, creating memories that will be cherished for years to come.

Happy baking!

Step-by-step

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.