specifically for Rosh Hashana, besides for round shaped challahs. For other
holidays, I like to try and shape the challah into something holiday related,
like for Succot we did these last year and for Chanukah we did
these. But I couldn't really figure out what to do for Rosh
Hashana - a shofar? an apple? I wasn't at all sure that either of those would
hold their shape in the oven, but then, while sitting at my counter thinking,
and looking at the bowl of fruit that was not going to make it through a
three-day chag (and possibly not even the rest of the day) without going bad, I
thought about an apple challah - not a shaped one, but a challah with apples
inside. And dates, I had some already chopped dates in the closet. Apples and
dates, very Rosh Hashana-ey. Add some brown sugar for a sweet new year - and
also because everything tastes better with sugar on it - and we were golden.
Delicious. Get it? Golden delicious? Except I used a granny smith apple not a
golden delicious, but we can all laugh together anyway.
Use a large enough piece of challah dough to make two round challahs. Roll
out the dough into a large rectangle, about 22 inches by 10 inches onto a very
floured surface - very floured because you don't want the dough to stick to the
counter because the dough needs to roll up, jelly roll style.
but you can use any amount, it's all about how sweet you want your challah to be
- leaving a half an inch border around the edge. Sprinkle chopped dates and a
chopped apple over the top of the brown sugar.
one large jelly roll. It won't work which, initially, annoyed me because I
wanted to make a huge challah but it worked out fine in the end because I was
able to make two challahs instead. One to keep and one to share, and really,
isn't that the point of everything in life?
So using a sharp knife, cut the dough in half the short way. Then roll up
each dough rectangle starting from the long side. The dough will probably roll
three or four times. Transfer both of your rolled challahs onto a greased, foil
covered baking sheet. Brush with an egg wash and sprinkle some extra brown sugar
on top for good measure. Bake at 375 for about 25 minutes or until the top is a
golden brown and the insides are running out a little.
cooling rack. If you move it too soon - before the liquid has a chance to become
slightly solid again - the whole challah will buckle, with the filling falling
out. How embarrassing.
Once cool, wrap the challah in foil and slip it into a Ziploc bag, It will
keep fresh for at least three days (I know this because we ate ours three days
later). Be sure to warm the challah up before serving for the biggest yummy bang
for your buck.
And just a full disclosure here: Josh and I did not love the challah so I
was kind of worried about calling my mom after Rosh Hashanah to see what they
thought of the one I had given them. But surprise surprise, they loved it! Loved
it. And her guests did too. It's gone. I told her I'd bring her ours so she
could have more. I guess there's no accounting for taste (ours, not theirs. They
obviously have wonderful taste).