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By Amy Kritzer

For an extra sweet Shabbat, and especially sweet Rosh HaShanah, this variation on traditional challah adds some sweet apples to the dough just before braiding. (To shape the round challah traditional of Rosh HaShanah, see Tina Wasserman's how-to video.)

INGREDIENTS

DOUGH

1 envelope instant yeast (2 1/4 teaspoons)

2 1/2 cups bread flour

1/2 cup warm water (100 degrees)

2 eggs for the dough and 1 egg for an egg wash

1 teaspoon vanilla

1/4 cup vegetable oil

1 teaspoon cinnamon for the dough

1 teaspoon salt

1/4 cup sugar

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FILLING

2 apples

1 teaspoon cinnamon

1 teaspoon sugar

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DIRECTIONS

Whisk yeast and 1/2 cup of flour with warm water (100 degrees). Let it sit for 10 minutes until puffy.
Whisk two eggs, oil, vanilla, 1 teaspoon cinnamon, 1/4 cup sugar and salt into the yeast slurry until mixed in.
Add the remaining 2 cups of flour and mix with your hands into a ball.
Knead ball of dough for about 5 to 10 minutes until smooth; add more water if it is tough or add flour if it is sticky.
Put the dough in a clean and warm bowl and cover with plastic wrap. Let it ferment for one hour until puffy.
Peel and chop up your apples into bite sized pieces and sprinkle them with cinnamon and sugar.
Once dough is ready, divide into three sections and roll each one out into a flat piece on parchment paper. Sprinkle some apples at one end and roll up the long way making sure to avoid air bubbles.
Repeat with other dough balls.
Braid strands starting in the middle, braiding each side and securing at the ends. Put challah on a sheet pan lined with parchment paper.
Cover with plastic wrap and ferment another hour and a half until it is triple the size.
Preheat oven to 350°F.
Wash challah with last egg and bake for 35 minutes until golden brown.
Serve with honey!