These scrumptious Apple Currant Challah Delights are perfect for special occasions or simply satisfying your sweet cravings. Indulge in these soft challah rolls filled with a delicious apple currant mixture any time of the year.
In the bowl of a stand mixer, dissolve 2 teaspoons instant yeast in 1 cup warm water. Let the mixture sit for 2 minutes to see some bubbles, indicating the yeast is active.
2
Whisk in 1 egg and 1/4 cup vegetable oil.
3
Add 4 cups all-purpose flour, 1/2 tablespoon kosher salt, and 4 tablespoons sugar to the yeast mixture. Beat with a dough hook attachment for a few minutes until the dough is smooth and elastic.
4
Remove the dough and shape into a ball. Cover with a kitchen towel and let it rest for 30 minutes on a floured surface or parchment paper.
5
While the dough is resting, combine 1 cup chopped apple with 1 tablespoon lemon juice, 1/4 cup currants, 2 teaspoons cinnamon, and 2 tablespoons sugar in a bowl to make the apple-currant filling.
6
Divide the dough into 8 equal pieces. Flatten each piece into a 6-inch long oval.
7
Place a heaping tablespoon of the apple-currant mixture down the center of each oval. Close the dough around the filling and roll it into a 9-inch rope.
8
Loosely coil the rope, sealing the end to the dough. Place each coil onto a parchment-lined baking sheet. Cover the coils with a kitchen towel and let them rise for 30 minutes in a warm location.
9
Preheat the oven to 375°F.
10
Create an egg wash by beating the remaining egg. Brush the challahs with the egg wash.
11
Bake the challahs for 5 minutes at 375°F, then decrease the oven temperature to 350°F and bake for approximately 22 minutes longer, until golden brown and cooked through.
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