A Rosh Hashanah apple honey round challah is a beautiful and symbolic way to celebrate the Jewish New Year. Here's a recipe that incorporates the sweetness of apples and honey, which are traditional symbols of a sweet new year.

Ingredients:

Dough:

• 4 cups all-purpose flour (plus more for kneading)
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup avocado oil
• 1/2 cup warm water (110°F)
• 1/3 cup honey
• 1 tsp vanilla extract

Filling:

• 2 medium apples (preferably tart, like Granny Smith), peeled, cored, and finely diced
• 1 tbsp lemon juice (to prevent browning)
• 2 tbsp honey
• 1/2 tsp cinnamon

Egg Wash:

• 1 egg, beaten
• 1 tbsp water

Topping (optional):

• Sesame or poppy seeds
• Additional honey for drizzling after baking

Instructions:

1. Prepare the dough:

   • In a small bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.
   • In a large mixing bowl, whisk together the flour, sugar, and salt. In another bowl, mix the eggs, oil, honey, and vanilla extract. Add the yeast mixture to the wet ingredients and combine.
   • Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. Add more flour if the dough is sticky.
   • Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

2. Prepare the apple filling:

   • While the dough rises, toss the diced apples with lemon juice, honey, and cinnamon. Set aside.

3. Shape the challah:

   • Once the dough has risen, punch it down and divide it into three equal parts. Roll each part into a long strand, approximately 12-14 inches long.
   • Flatten each strand slightly with your hands. Evenly distribute the apple filling along the length of each strand. Pinch the edges together to seal the apples inside.
   • Gently braid the strands together, tucking the ends underneath to secure the braid. Alternatively, you can shape the dough into a round challah by spiraling the braid.

4. Second rise:

   • Place the shaped challah on a parchment-lined baking sheet. Cover with a towel and let it rise for an additional 30-45 minutes.

5. Bake:

   • Preheat the oven to 350°F (175°C).
   • Brush the challah with the egg wash and sprinkle sesame or poppy seeds on top, if desired.
   • Bake for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped.
   • After removing from the oven, drizzle with additional honey while the challah is still warm.

6. Cool and serve:

   • Allow the challah to cool before slicing. Serve as part of your Rosh Hashanah meal, and enjoy the sweetness and symbolism of this special bread!

This recipe brings together traditional flavors of the holiday and works wonderfully as a centerpiece for your Rosh Hashanah table!