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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.
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Allow the dough to rise, covered, for about 1 to 2 hours (or more, if you don't use SAF Gold yeast), or until it's puffy though probably not doubled in bulk.
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Gently deflate the dough, and transfer it to a lightly greased work surface.
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Pat and roll the dough into a 36" rope, tapering one end. Poke any raisins or apple bits sticking out of the dough back underneath the dough's surface; this will help prevent them from burning in the oven. Sprinkle the dough with cinnamon sugar, rolling it around to coat as completely as possible.
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Starting with the tapered end, coil the rope loosely into a lightly greased 9" round cake pan, starting at the center and working outwards.
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Cover the loaf with lightly greased plastic wrap (or place it in a proof box), and let it rise until it's very puffy, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 375°F.
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Whisk together the egg white and 1 tablespoon water, and brush this glaze over the risen loaf. Sprinkle with additional cinnamon sugar.
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Place the cake pan atop a baking sheet; this will insulate the bread's bottom crust, and keep it from browning too much. Put the challah in the lower third of the oven, and bake it for 20 minutes.
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Tent the challah loosely with aluminum foil, and bake for an additional 18 to 22 minutes, until the loaf is golden brown. An instant-read thermometer inserted into the center will register 200°F or above.
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Remove the bread from the oven, and place it on a rack to cool.
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Yield: one 9" spiral challah.
