2 packets instant yeast
560ml tepid water (not hot not cold)
¾ cup castor sugar
½ cup sunflower or extra light olive oil
2 jumbo eggs + 1 for brushing
1 kg Eureka stoneground cake flour (+ 200g extra for kneading)
1 heaped tsp baking powder
1½ tbs salt
Sprinkle the yeast, add the water and ½ the sugar in the middle of a bowl.
Whisk well or beat in mix master and leave to rest for 10-15 minutes. The mixture will start to foam.
Beat the eggs and add to the wet ingredients.
Add the oil, rest of the sugar, salt and leave another 5-10 minutes.
Sprinkle the baking powder in and start mixing in the flour from the sides of the bowl slowly until the mixture starts to make a sticky dough. Add more flour if you need it.
Knead in the machine until very smooth for about 10 minutes. Take the dough out of the bowl and knead the dough for another few minutes on the counter.
It must be very smooth. The smoother the better. You will need extra flour as it is quite sticky.
When it is absolutely smooth, place it in an oiled bowl. Cover with glad wrap and place in a warm place. When it’s cold I warm the oven on 70°C, then turn it off and then rise the dough in the oven that has been warmed. I leave it to rise for a good few hours (3 hours). It must double in size at least. (I leave it overnight)
Then divide the dough in half. Roll into a thick log. Twist to make a round challah. Scatter the apples in between the challah and sprinkle with dried cranberries.
Place them on 2 lined baking trays. Cover with glad wrap. Leave to rise again for at least another hour. They must double in size again. Put them in a warm spot.
Preheat oven to 180°C.
Beat the egg with a little water. Brush the dough all over. Sprinkle with the streusel.
Bake for about 35-45 minutes or until golden and hollow sounding inside. Be careful they don’t burn underneath. Turn oven off and place the bread on the rack in the oven for 5 minutes to crisp the base.
4 red apples, thinly sliced with skin on
Heat a frying pan on high heat. Fry the apples until golden and blackened. Sprinkle with icing sugar.
STREUSEL FOR TOP:
½ cup flour
¼ cup sugar
1 tbs extra light olive oil
Mix the flour, sugar and oil together in a bowl and sprinkle on the bread before baking.
Makes 2 challah