Cumb Toped Sweet New Year's Challah MG

This is a totally unique and majestic sweet challah that’s as lovely in the traditional round form or as a long braid. The crumb-topping is a nice change from sesame seeds and signals ahead this is going to be sweet and special! You can use raisins or dried cranberries to make this Rosh Hashanah perfect! This is a perfect occasion to use a bread machine to make the dough, or your reliable stand mixer.

1 1/2 cups warm water
5 ½ teaspoons instant yeast
1/2 cup sugar
2 tablespoons honey
1/2 cup canola oil
3 eggs
4 teaspoons pure vanilla extract
2 3/4 teaspoons salt
6–8 cups unbleached bread flour
1 ½ cup dried cranberries or plumped, dried raisins
Egg wash, for glazing

Crumb Topping1 ½ cups all-purpose flour
1 ½ cups sugar
½ cup unsalted margarine or butter

In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour. Mix to combine about one minute and then cover the mixture and let it sit for 12 minutes. (This helps the flour get absorbed and when you start kneading you will have to use less flour overall and get a more moist and silky challah)

Resume kneading on slowest speed of mixer to form smooth but resilient dough, adding in additional flour, as well as the cranberries or raisins, at this point, as required, 6–8 minutes, until the dough is smooth and elastic. Turn dough out onto a lightly floured work surface. Place in a lightly greased bowl and place this in a plastic bag, spray the top of the dough with non-stick cooking spray and seal loosely. Let rise until doubled, about 45 to 60 minutes.

Prepare the Crumb Topping by placing the flour and sugar in a medium bowl and blending to combine. Cut in the margarine or butter to making a crumbly mixture.

Once the dough has risen, gently deflate it onto a floured work surface.

For a traditional log braid (you will bake on the baking sheet), divide the dough in 3 strands about 10–12 inches long. Braid and then place the braid, making the two ends touch, to form a circle in the prepared pan. Pinch ends together to seal. For baking in the round, make the same braid but place it in the prepared spring-form pan and make the ends touch each other and pinch to seal. Brush the egg wash on the bread and then gently place the crumble topping on top. Let rise again, until almost doubled, 40–55 minutes.

Preheat oven to 350 F. Bake 40–45 minutes until well browned and a thermometer (I like this one ) registers 375 F inside temperature. If the top surface of the bread starts browning too quickly (and bread interior is not done), cover lightly with a sheet of foil to protect top crust, lower the temperature 25 degrees and bake it a little longer.

Cool in pan 10 minutes before removing and cooling on a rack. Serve with honey and apples.

Makes one large challah