Prep: 25 minutes plus 2 hours rising

Cook: 30 minutes

Serves: Makes 2 large round challah loaves

A lightly sweet, fragrant challah designed for Rosh Hashanah, with soft apple pieces, honey, warm cardamom and a glossy finish.

Method

For the dough, first mix the yeast with 100ml of the warm water. Wait for five minutes for it to activate; you will see bubbles appear. Add the sugar and cardamon, and mix.
Pour the flour into a large mixing bowl and add the salt, eggs, honey and oil. Using a dough hook, whizz the mixture together and add the remaining water slowly until you have an elastic smooth dough – or if by hand, knead for 10-12 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not wet.
Transfer to an oiled bowl, cover, and leave somewhere warm for 1-1½ hours until doubled.
For the apple filling, mix the diced apple with honey, cinnamon and salt. Leave for ten minutes, then drain away excess liquid.
Punch down the dough gently to release the air and divide into six ropes.
Flatten each rope slightly and scatter the drained apple pieces along the centre, then pinch closed to envelope the apple filling.
Braid the ropes, then coil the braid into a round spiral loaf, traditional for Rosh Hashanah to symbolise the cycle of the year.
Place on a lined baking tray. Glaze with the egg wash and sprinkle with sesame seeds. Leave to rise again for 20-30 minutes until puffy.
Preheat oven to 200°C (180°C fan). Bake for 30 minutes until golden brown and the loaf sounds hollow underneath.
While still warm, drizzle lightly with extra honey for shine and sweetness.

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Ingredients

Name: Rosh Hashanah apple, honey and cardamom challah
Prep time: 25 min
Cook time: 30 min
Yield: Makes 2 large round challah loaves
Ingredients: For the dough; 2 x 7g sachets fast-action dried yeast; 375ml warm water; 50g caster sugar; 2 tsp ground cardamom; 1050g strong white bread flour; 2 tsp fine sea salt; 2 medium eggs; 100ml runny honey; 120ml neutral oil (sunflower or rapeseed) For the apple filling; 2 medium eating apples, peeled and finely chopped; 2 tbsp honey; 1 tsp cinnamon; Small pinch salt For glaze and topping; 2 eggs beaten with 1 tbsp water; 2 tbsp sesame seeds or flaked almonds; Extra drizzle of honey after baking

For the dough
2 x 7g sachets fast-action dried yeast
375ml warm water
50g caster sugar
2 tsp ground cardamom
1050g strong white bread flour
2 tsp fine sea salt
2 medium eggs
100ml runny honey
120ml neutral oil (sunflower or rapeseed)

For the apple filling
2 medium eating apples, peeled and finely chopped
2 tbsp honey
1 tsp cinnamon
Small pinch salt

For glaze and topping
2 eggs beaten with 1 tbsp water
2 tbsp sesame seeds or flaked almonds
Extra drizzle of honey after baking