2 packets instant yeast

560ml tepid water (not hot not cold)

¾ cup castor sugar

½ cup sunflower or extra light olive oil

2 jumbo eggs + 1 for brushing

1 kg Eureka stoneground cake flour (+ 200g extra for kneading)

1 heaped tsp baking powder

1½ tbs salt

Sprinkle the yeast, add the water and ½ the sugar in the middle of a bowl.

Whisk well or beat in mix master and leave to rest for 10-15 minutes. The mixture
will start to foam.

Beat the eggs and add to the wet ingredients.

Add the oil, rest of the sugar, salt and leave another 5-10 minutes.

Sprinkle the baking powder in and start mixing in the flour from the sides of the
bowl slowly until the mixture starts to make a sticky dough. Add more flour if you
need it.

Knead in the machine until very smooth for about 10 minutes. Take the dough out of
the bowl and knead the dough for another few minutes on the counter.

It must be very smooth. The smoother the better. You will need extra flour as it is
quite sticky.

When it is absolutely smooth, place it in an oiled bowl. Cover with glad wrap and
place in a warm place. When it’s cold I warm the oven on 70°C, then turn it off and
then rise the dough in the oven that has been warmed. I leave it to rise for a good
few hours (3 hours). It must double in size at least. (I leave it overnight)

Then divide the dough in half. Roll into a thick log. Twist to make a round
challah. Scatter the apples in between the challah and sprinkle with dried
cranberries.

Place them on 2 lined baking trays. Cover with glad wrap. Leave to rise again for
at least another hour. They must double in size again. Put them in a warm spot.

Preheat oven to 180°C.

Beat the egg with a little water. Brush the dough all over. Sprinkle with the
streusel.

Bake for about 35-45 minutes or until golden and hollow sounding inside. Be careful
they don’t burn underneath. Turn oven off and place the bread on the rack in the
oven for 5 minutes to crisp the base.