• prep: 45 min
• cook: 4 hr
• total: 4 hr 45 min

servings:

The trick to making great challah is to add just enough eggs and oil to the dough so that it tastes rich and moist without becoming heavy and sticky. My friend Kathy Cohen gets it exactly right—her bread, stuffed with apples, raisins, and cinnamon, is the highlight of her annual Jewish New Year feast. For years, I'd count the days between slices, until I finally decided to ask for the recipe. Apple Notes: There aren't a lot of apples in this bread, so you want a variety that really stands out. Therefore, green firm-tart apples, such as Granny Smith and Rhode Island Greening, are the perfect choice here. Equipment: 2 large baking sheets, rimmed or unrimmed

• 2 tablespoons dry yeast
• 1 tablespoon plus 3/4 cup (155 g) granulated sugar
• 5 large eggs
• 3/4 cup (180 ml) vegetable oil, such as canola or safflower
• 3/4 teaspoon kosher salt
• 6 cups (870 g) all-purpose flour
• 1 large firm-tart apple (about 8 ounces), peeled, cored, and cut into small cubes
• 1/2 cup (65 g) raisins
• 3 tablespoons lemon juice
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1 egg yolk

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