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TAHINI AND APPLE STUFFED CHALLAH

TAHINI AND APPLE STUFFED CHALLAH

  • Makes 6 large challas
  • 1.660g (3.66 lbs) strong white flour
  • 180g (¾ cup + 2 tablespoons) light brown sugar
  • 35g (¼ cup) active dry yeast
  • 30g (3 tablespoons) salt
  • 90ml (6 tablespoons) oil
  • 2 large eggs, lightly beaten
  • 750 -100ml (3-4 ½ cup) water

For Tahini and Apple Stuffing:

  • 115g (½ cup) butter or non-dairy alternative, very soft
  • 230g (1 cup) tahini
  • 150g (¾ cup) light brown sugar
  • 2 large eggs, lightly beaten
  • Pinch of salt
  • 3 large sweet apples, peeled and chopped into a very fine dice

Egg wash:

  • 1 egg, lightly beaten
  • 1 tablespoon water
  1. In a large bowl, mix together, the flour, sugar, yeast, and salt dry ingredients. Add the oil and eggs along with 3/4 of the water. Knead until smooth (about 8 minutes) let rest in an oiled bowl for about an hour covered until doubled in size.
  2. While the dough is rising, dice up the apples and prepare the tahini filling. In a medium bowl whisk together the softened butter (or non-dairy alternative) with tahini, sugar, eggs, and a pinch of salt set aside.
  3. Take a portion if separating for challah blessing.
  4. Cut into 18 portions each about 150g pieces each, using a rolling pin into a long thin rectangle, about 8-10cm (3-4 inches) wide by 35-38cm (14-15 inches) long. Spread one tablespoon of tahini mix down the center of the dough leaving a 1cm (½ inch border all around, sprinkle with a tablespoon of finely diced apple, roll up starting from one of the long ends, jelly-roll style and pinch the seam shut. Repeat with another two portions of dough and then plait (braid) 3 filled strands together. Repeat with remaining challah dough, and filling until everything has been used up.
  5. Place on a baking tray lined with paper at least 5cm (2 inches) apart, cover, and let it rise again, about 30-45 minutes, until puffy.
  6. Make the egg wash: In a small bowl combine the beaten egg with a tablespoon of water.
  7. Brush the challahs with egg was and, bake at 180℃ (350℉) for about 35-40 minutes, rotating trays halfway through cooking time, bake until Challah is cooked through and when tapping on the bottom of the Challah sounds hollow.
  8. Challahs can be baked ahead of time, allow to cool completely, before wrapping in aluminum foil and freeze for up to a month. Defrost completely before serving.