Apple
and Honey Challah Rolls
By Paula Shoyer, "The Kosher
Baker"
The
Jewish High Holidays are a time when family and
friends come together to share a meal and celebrate the
new year. Paris-trained pastry chef, Paula Shoyer created
the essential baking book for that provides desserts and
breads perfect for any Jewish holiday or dinner. THE HOLIDAY
KOSHER BAKER has desserts that follow the latest trends
but also recipes that remind us of those our grandmothers
used to make - but with Paula's distinctively modern and
healthier twist.
Apple
and Honey Challah Rolls
Makes:
24 rolls
I
filled these delicious rolls with cooked apples and honey,
which we eat at the beginning of the meal and wish everyone
a sweet new year. Almost every year on Rosh Hashanah I
host at least 25 people in my home. I give each guest
their own small plate with a challah roll, apple slices
and small bowl of honey to save some of the time that
slips away when passing these essential holiday elements
around the table. Perhaps I invented these challah rolls
that are filled with sautéed apples and honey to
further streamline the entire beginning of the meal?
Dough
Ingredients:
1/2 oz. (2 envelopes) Dry Yeast
1/2 cup Warm Water
1 cup Boiling Water
1/2 cup Cold Water
1/2 cup plus 1 tspn. Canola Oil, (divided)
1 tbls. Salt
2/3 cup plus 1 tspn. Sugar, (divided)
3 large Eggs
1 tspn. Pure Vanilla Extract
2 tspn. Cinnamon
6 1/4 to 6 1/2 cups Bread Flour
Apple
Ingredients:
5 Gala or Fuji Apples
2 tbls. Oil
1/3 cup Light Brown Sugar
1 tbls. Honey
2 tspn. Cinnamon, (divided)
2 pinches Nutmeg
Glaze
Ingredients:
Reserved egg plus 2 tspn. Water
1 tbls. Honey
Procedures:
1. Place 1/3 cup warm water into a liquid
measuring cup. Add the yeast and teaspoon sugar and mix.
Let sit five minutes, or until thick. Meanwhile, in a
large mixing bowl, place 1/2 cup of the oil, salt and
2/3 cup sugar. Whisk well. Add the boiling water and whisk
to dissolve the salt and sugar. Add the cold water and
mix again.
2.
Beat the eggs in a separate bowl and add to oil mixture,
reserving one tablespoon to brush on the loaves. Cover
the reserved egg and place in the fridge. Add the vanilla
and cinnamon to the bowl and whisk in. Do not worry that
the cinnamon does not dissolve; it will mix in later.
When the yeast bubbles, add the yeast mixture to the bowl
and stir.
3.
Add 6 cups of the flour, one cup at a time, mixing the
flour in completely after each addition. You can use the
dough hook in a stand mixer. Place the dough on a floured
surface and knead until smooth, adding flour a little
at a time from the remaining 1/2 cup. The dough is done
when you rub your palm across the dough and it feels soft.
Shape the dough into a ball. Lift up the dough and add
the remaining one teaspoon oil to the bowl and rub all
around the bowl and on top of the dough. Place the dough
into the oiled bowl and cover with plastic wrap. Let rise
one hour.
4.
Meanwhile, prepare the apples. Peel and core the apples
and cut into 1/4-inch cubes. Heat the oil in a large frying
pan over medium heat. When hot, add the brown sugar, 1
teaspoon cinnamon, nutmeg and apples. Cook for 5 to 10
minutes, stirring often, until fork tender. You do not
want them to be too soft. Add the remaining teaspoon cinnamon
and honey and stir. Scoop into another bowl and let cool.
If any liquid remains in the bowl, strain out before filling
the rolls.
5.
Cover two cookie sheets with parchment paper or silicone
baking mats.
6.
When the dough has risen, divide into 24 pieces. Roll
each piece into a ball and then roll between your hands
into an 8-inch strand. Place horizontally in front of
you and use a rolling pin to roll the dough until it is
about 4 inches wide. Add one heaping tablespoon of apple
filling and use your fingers to spread along the dough
the long way. Fold one long side of dough over the filling
and then roll up to close. Pinch the edges closed, tucking
in any apples that try to escape. Tie each strand into
a knot, pulling an end through the top to look like a
button, or shape into a spiral by coiling the strand around
and tucking in the end. Place on the prepared baking sheets
and cover with plastic wrap. Let rise 30 minutes.
7.
Preheat oven to 375°F. Take the reserved egg, add
two teaspoons water and one tablespoon honey and stir.
Brush the tops of the rolls.
8.
Bake for 20 to 25 minutes, or until lightly browned. Store
covered at room temperature for up to three days or freeze
for up to three months.
Recipe
from The Holiday Kosher Baker
by Paula Shoyer Sterling / November 2013
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