1 pkg. dry yeast
1 1/2 c. warm water
Pinch of sugar
1 tbsp. salt
3 tbsp. honey
1/4 c. oil
4 egg whites
6 to 7 c. all-purpose flour
Apple Filling
1 egg white
Cinnamon & sugar

APPLE FILLING:

5 apples, peeled, cored & diced
Juice of 1 lemon
1/4 tsp. honey
3/4 tsp. cinnamon

Combine filling ingredients, cover with plastic wrap and chill. Drain before using.

Dissolve yeast in 1/2 cup warm water with a pinch of sugar added. Set aside until foamy.

In bowl of electric mixer beat the remaining 1 cup of warm water, salt, honey, oil and egg whites. Blend in yeast mixture. Add 4 cups flour, 1 cup at a time, blending with beater after each addition. Spoon remaining flour on wooden board. Place dough on flour and knead 5 to 10 minutes, incorporating enough flour to make smooth elastic dough.

Place dough in greased bowl and grease top. Cover with towel and let rise in warm place until double (about 1 1/2 to 2 hours).

Punch down dough and divide in half. Divide 1 portion into 3 equal parts. Roll each part into a rectangle. Brush with oil and top with layer of apple filling. (One half for each bread.) Roll each rectangle into a rope. Seal ends of ropes together and braid. Work braids into a circle and pinch ends together to form a round challah. Place on oiled baking sheet or in a round cake pan. Cover with towel and let rise until double (about 1 hour). Repeat with other half of dough and filling. Brush with egg white and sprinkle with cinnamon and sugar. Bake at 350 degrees for 30 to 40 minutes. Cool on rack.