Challah Fame With Apple And Leek

• 2 packets (about 4 1/2 teaspoons) active dry yeast
• 1 cup warm water
• 1/2 cup apple juice
• 1/3 cup brown sugar
• 2 tablespoons honey
• 2 teaspoons sea salt
• 1/2 cup pareve margarine or vegetable shortening (plus 2 tablespoons for sauteing filling)
• 6 cups flour
• 3 large eggs, lightly beaten
• 1 egg yoke for glazing
• 2 leeks, washed, trimmed and sliced
• 1 apple, peeled, cored and chopped
• 1/4 cup walnuts finely chopped
• 1 tablespoon anise seeds

1. Mix the yeast with 1/2 cup luke warm water and honey. Let the mixture rest for 10 minutes until it begins to foam.
2. In the bowl of an electric mixer, set with the dough paddle,combine about 4 cups of flour, remaining sugar, salt and margarine. Mix until ingredients form coarse crumbs.
3. Add the yeast mixture, the remaining 1/2 cup of water, apple juice and eggs and beat the loose dough until well mixed. Slowly add just enough of the remaining flour to form a soft slightly sticky dough.
4. Turn the dough onto a lightly floured surface and knead it for about 5 minutes, until it's satiny smooth. Place the dough in a oiled bowl, cover and let the dough rise until it's doubled in bulk.
5. To make the filling, chop apples, leeks and walnuts in fine pieces. Saute in about two tablespoons of margarine (or veg oil) until the leeks and apples are softened. Sprinkle with sugar.
6. Place mixture in a food processor. Using the pulse setting - just a few turns - lightly chop ingredients to form a spreadable filling, (but not a paste.)
7. To form loaves: on a lightly floured surface, punch down the dough and knead it to remove air bubbles. Divide the dough in half. Then divide each half into 3, 4, 5 or 6 pieces, according to how many strands desired for each loaf.
8. To fill braids: on a floured surface, working each piece of the divided dough, one piece at a time, with a rolling pin, roll into a flat rectangle. Spread filling evenly over the dough, stopping short of the edges. Then hand roll the rectangle (lengthwise) into a long tight log, trapping the filling tightly within. Strands should be at least a foot long. Then gently stretch the logs as far as feels comfortable.
9. For the simplest method of weaving or braiding the challah, use three strands and braid as you would hair. For more elaborate braiding techniques, google or go to http://www.youtube.com/watch?v=22p3wIHLupc
10. Gently brush the loaves with oil to keep them from drying. Cover loosely with wax paper or a towel, and let them rise in room temperature until doubled in size.
11. Before baking, gently brush the loaves with egg glaze, and if desired, sprinkle lightly with anise seeds.
12. Bake loaves in a preheated 375-degree oven for 40 minutes or until golden brown.

packets, water, apple juice, brown sugar, honey, salt, margarine, flour, eggs, egg yoke, leeks, apple, walnuts, anise seeds

Taken from food52.com/recipes/20318-challah-fame-with-apple-and-leek (may not work)