- 1
Ingredients
- For the filling:
- 1 cup 2 T. warm water
- 1 pkg. active dry yeast
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/4 cup canola oil
- 5 cups flour
- 1 t. salt
- 2-3 large apples, preferably Braeburn or Honeycrisp varieties, peeled, cored, and chopped
- 1/4 white granulated sugar
- 1 T. lemon juice
- 1/2 t. ground cinnamon
- For Baking:
- 1 egg
Preparation
Step 1
1. Make the Dough. In the bowl of a standing mixer, combined the warm water, yeast, and sugar, mixing gently to incorporate. Cover and let stand for five minutes or until bubbly. Add each of the eggs and the oil, mixing to combine on a medium speed setting. Add in half of the flour and the salt, continuing to mix at medium speed. Gradually add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl (as with all yeast doughs, the flour measurement is just an estimate; you may need a little more or a little less depending on your yeast and the conditions of your kitchen). Once the dough has pulled away from the sides, remove the dough from the bowl and knead for several minutes on a clean work surface; if your dough is sticky, add a bit more flour until it is pliable and smooth. Return the dough to the mixing bowl, cover, place in a warm place, and let rise until doubled, about one hour.
2. Meanwhile, make the filling. In a medium-sized mixing bow, combine the chopped apples, sugar, lemon juice, and cinnamon until well combined. Set aside.
3. Preheat the oven to 325 F. Lightly oil a 9" springform pan, and set aside.
4. Punch down the dough. Roll the dough out into one long rectangle, about 1/8" thick. Place the filling the center of the rectangle, leaving several inches of dough on all sides. Fold the dough over the filling, creating a sort of envelope with the dough. Cut the dough into 7-9 pieces, folding the dough around the apples (apples will be falling out here, and it will be messy!) and creating little apple-filled pouches. Place these each in the prepared spring-form pan, seam-side down, until all are in the pan. (They should all be touching and crowded together in there!). Place and apple pieces that have fallen out in the assembly between dough pouches or on top. Cover and allow the dough to rise for 1 hour more.
5. Right before baking, whisk the egg in a small cup very well. Brush this egg wash gently on top of the loaf. Bake for 50 minutes to 1 hour, or until golden brown. Serve warm or at room temperature.
**This recipe is suitable for dairy-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients.
If you are making this recipe for Rosh Hashanah or Hanukkah, here are two more dairy-free recipes that you will love:
Sweet Coconut Kugel
Vegan Rugelach