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Happy Friday everyone!

If you’re getting ready for the upcoming Holiday (like we are) I’m sure you’re in the kitchen right now preparing some stuff, or in the grocery store. Or, if you are a last minute kind of person ( like we are) you’re on the internet looking up some recipes.

And just in case there aren’t enough “apples and honey” recipes out there, here’s one more for ya. This one however, besides being really good, also has a little story behind it

So, last week, Vicky and I attended a Rosh Hashana cooking demo / lecture in Philadelphia (of course, what else would we do with our free time, right?)  The cooking part was run by Chef Sichel, sous-chef at Zahav (one of the hottest restaurants in Phialdelphia these days, by the way) and soon to be chef at the upcoming new kosher restaurant, Citron and Rose.

As part of the “menu”, Chef Sichel prepared the most amazing honey cake we’ve ever tried. He used apples and beer to prepare it, and it was light and  fluffy and super moist. Just delicious. Not your typical honey cake, that’s for sure.

After the demo, we spoke to him for a few minutes and he graciously offered to e-mail us the recipe when we asked for it.

On our ride back home, the idea hit us. We obviously can’t use someone else’s recipe on our blog. But why not use it as an “inspiration”? And we got it. We thought we could turn  Vicky’s amazing Friday night challah into a Rosh Hashana “Apple and Honey” Challah. And it worked! So here it is…

Now, as far as the honey cake goes, we promised we wouldn’t share the recipe. But if you really want to try it (and we strongly suggest you do), stop by Citron and Rose, which should be open very soon, and give it a try if you’re ever around the Philly area. If the little sample we had at the demo is any indication of what the food is going to be, you’re in for a real treat.


Shana Tova,

Ruth and Vicky

Prep time: 20 minutes plus approximately 2 hours for rising
Cook time: 30-35 minutes
Ingredients (makes 2 round, pull apart challahs)

  • 1 1/3 cups warm water
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 2 eggs, beaten and divided in 2 separate bowls
  • 1 tsp salt
  • 2 cups organic dried apple rings, chopped
  • 5 cups white bread flour
  • 3 tsp instant yeast
  • 2 tbs sugar
  • 1/2 tsp cinnamon

If you are using a bread machine:

  1. Combine water, oil, honey, 1 beaten egg, apples and salt  (in that order) in the bread machine
  2. Add flour, make a well in the middle and add the yeast and sprinkle some more flour on top
  3. Set the machine to dough setting and turn it on
  4. Once the dough has approximately tripled in size, divide it in half
  5. Make 6 dough balls from each half and arrange them in a disposable 8 inch round aluminum pan (place 5 on the edges and 1 in the center)
  6. Pre-heat oven at 350F
  7. Using a pastry brush, gently “paint” the Challah with the remaining beaten egg
  8. Mix cinnamon and sugar and sprinkle over Challah
  9. Cover with a clean kitchen towel and let sit for about 30 minutes
  10. Bake for 30-35 minutes until golden brown (a tooth pick inserted should come out)
  11. ENJOY! from May I Have That Recipe

If you are making it by hand:

  1. Dissolve yeast in warm water. Add 1 tbsp of sugar and let it sit until it foams
  2. In a large bowl combine flour, salt and chopped apples
  3. In another bowl combine oil, dissolved yeast and water, honey and 1 beaten egg
  4. Pour wet ingredients over the flour and knead to create a smooth and soft dough about 10 minutes
  5. Place dough in a slightly greased bowl, cover it with a kitchen towel and let it rise for about an hour or until triple  in size
  6. “Punch” dough and divide it in half
  7. Follow steps 5-10 above

If you’re making the challah by hand, make sure the dough triples in size before punching it!

Here’s the dough before the second rising…

And here’s the dough after the second rising with some sugar and cinnamon sprinkled on top. Notice the change in size!