What’s a cel­e­bra­tion with­out some­thing deli­cious that’s been baked with love? Rosie Daykin, author of But­ter Baked Goods and own­er of the Van­cou­ver bak­ery of the same name, believes that cel­e­brat­ing is about much more than just cir­cling a date on the cal­en­dar. It’s a chance to spend time with your fam­i­ly and friends, to laugh real­ly hard, to let things get a lit­tle chaot­ic, and to eat lots of deli­cious baked goods.

In But­ter Cel­e­brates! Rosie pro­vides more than 100 recipes for every cel­e­bra­tion, hol­i­day, spe­cial event, and mile­stone in your life. Whether you’re an expe­ri­enced bak­er or just start­ing out, Rosie’s straight­for­ward recipes are easy to fol­low and will pro­duce irre­sistible results. But­ter Cel­e­brates! takes you into Butter’s pink-and-pis­ta­chio slice-of-heav­en world, where every day is worth cel­e­brat­ing. It will inspire you to cel­e­brate life and to cre­ate new tra­di­tions and mem­o­ries along the way.

Get the Recipe: Apple-Stuffed Challah

Jew­ish Book Coun­cil found this scrump­tious recipe in Rosie Dayk­in’s col­lec­tion of recipes for spe­cial occa­sions from Van­cou­ver’s But­ter Baked Goods, But­ter Cel­e­brates!. We thought this was the per­fect twist to add to your reper­toire and table for the Jew­ish High Hol­i­days — just driz­zle hon­ey over each slice, and you’re all set!

MAKES: 1 loaf, 8 to 10 slices
YOU WILL NEED: 1 (11” x 17”) rimmed cook­ie sheet lined with parch­ment paper
STOR­AGE: Apple chal­lah can be kept well wrapped or in an air­tight con­tain­er for sev­er­al days. Espe­cial­ly because you can toast it.

Ingre­di­ents
CHAL­LAH
1 pack­age instant yeast
1/4 cup warm water
4 cups all-pur­pose flour
1/4 cup gran­u­lat­ed sug­ar
2 table­spoons but­ter
1 tea­spoon salt
2 table­spoons liq­uid hon­ey
2 large eggs
2 egg yolks
2 table­spoons veg­etable oil
3/4 cup water 

APPLE STUFF­ING
2 apples, peeled, cored and cut into 1/​2‑inch cubes (some­thing tart, like a Granny Smith, works well)
2 table­spoons dark brown sug­ar
1 table­spoon liq­uid hon­ey
1 tea­spoon ground cinnamon

FIN­ISH­ING TOUCH­ES
1 large egg, 2 table­spoons water
Coarse sand­ing sugar 

1. For the chal­lah, in a small bowl, sprin­kle the yeast into the warm water. Set aside to bloom.
2. In a stand mix­er fit­ted with a pad­dle attach­ment, com­bine the flour, sug­ar, but­ter and salt on medi­um speed. Con­tin­ue to beat until the but­ter has been dis­trib­uted through­out the flour.
3. In a liq­uid mea­sur­ing cup, whisk togeth­er the hon­ey, eggs, egg yolks, oil and water. Turn the mix­er speed to low and add the liq­uid ingre­di­ents to the dry ingre­di­ents. Add the yeast with its water and con­tin­ue beat­ing until well combined.
4. Stop the mix­er and change the pad­dle attach­ment to a dough hook.
5. Turn the mix­er speed to high and let the dough hook knead the dough for at least 5 min­utes, until it is shiny, smooth and elastic.
6. Place the dough in a light­ly oiled bowl and cov­er loose­ly with plas­tic wrap. Place the bowl in a warm, draft-free spot and allow the dough to rise until it has dou­bled in size, about 90 minutes.
7. Mean­while, pre­pare the apple stuff­ing. In a medi­um bowl, com­bine the chopped apple, brown sug­ar, hon­ey and cin­na­mon. Use a wood­en spoon to stir and coat all the apples. Set aside.
8. Once the dough has ful­ly risen, remove the plas­tic wrap and punch down the dough to release the air pro­duced by the yeast. Turn the dough out onto a light­ly floured work sur­face and allow it to rest for about 10 minutes.
9. Use a knife to divide the dough into three equal pieces. Use your rolling pin to roll each piece into a rec­tan­gle approx­i­mate­ly 14 inch­es long and 6 inch­es wide. Place one-third of the apple fill­ing down the cen­ter of a piece of dough. Pull one side of the dough over the fill­ing and pinch to seal it closed on the oth­er side and at the top and bot­tom. This will cre­ate a filled log of dough. Repeat with the oth­er two pieces of dough.
10. Lay one of the logs ver­ti­cal­ly along the cen­ter of the pre­pared cook­ie sheet. Lay a sec­ond log across the mid­dle of it, with the ends of the log point­ing at 10 o’ clock and 4 o’ clock. Then lay the third log across the mid­dle on top, with the ends point­ing at 2 o’ clock and 8 o’ clock. Braid one side of the loaf from the mid­dle down and then tuck the ends under. Turn the cook­ie sheet and repeat with the oth­er side.
11. In a small bowl, com­bine the egg and water and use your pas­try brush to gen­er­ous­ly coat the top and sides of the loaf with the egg wash. Sprin­kle with the sand­ing sugar.
12. Cov­er the loaf loose­ly with a sheet of plas­tic wrap and set in a warm, draft-free place to rise again until it has near­ly dou­bled in size, about 90 minutes.
13. Pre­heat the oven to 350°F.
14. Bake the loaf for 30 to 40 min­utes, or until it is a love­ly gold­en brown and a wood­en skew­er insert­ed in the cen­ter comes out clean.
15. Remove from the oven and allow the loaf to cool for at least 20 min­utes on the cook­ie sheet before trans­fer­ring to a cut­ting board and slicing.

Excerpt­ed from But­ter Cel­e­brates! by Rosie Daykin. Copy­right © 2016 by Ran­dom House. Excerpt­ed by per­mis­sion of Alfred A. Knopf, a divi­sion of Ran­dom House LLC. All rights reserved. No part of this excerpt may be repro­duced or reprint­ed with­out per­mis­sion in writ­ing from the publisher.