Cinnamon Apple Stuffed Challah
Recipe type: Bread
- 1 envelope instant yeast
- 2½ cups bread flour
- ½ cup warm water (100 degrees)
- 2 eggs for the dough and 1 egg for an egg wash
- ¼ cup vegetable oil
- 1 tsp vanilla
- 1 tsp cinnamon for the dough and 1 tsp cinnamon for the apples
- ¼ cup plus 1 tablespoon sugar for the dough and 1 tsp sugar for the apples
- 1 teaspoon salt
- 2 apples, washed, peeled and diced into ½ inch pieces (I used Golden Delicious)
- Whisk yeast, 1 tablespoon sugar, and ½ cup of flour with warm water (100 degrees) into a slurry. Let it sit for 10 minutes until puffy.
- Mix in two eggs, oil, vanilla, 1 tsp cinnamon, ¼ cup sugar and salt into the yeast until all mixed.
- Then add the rest of the flour and mix with your hands into a shaggy ball.
- Knead dough for about 10 minutes until smooth; add more water if it is tough or flour if it is sticky.
- Put the dough in a clean and warm bowl and cover with plastic wrap. Let it ferment for one hour until puffy.
- Peel and chop up your apples into ½ inch sized pieces and sprinkle with remaining cinnamon and sugar.
- Once dough is ready, divide into three sections and roll each one out into a flat piece on parchment paper. Sprinkle some apples at one end and roll up the long way making sure to avoid air bubbles.
- Repeat with other dough balls.
- Braid up the strands starting in the middle and put your challah on a sheet pan lined with parchment paper.
- Cover with plastic wrap and ferment another hour and a half until it is triple the size.
- Preheat oven to 350 F.
- Wash challah with last egg and bake for 35 minutes until golden brown.
- Serve with honey!
Prep time includes fermenting time.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/cinnamon-apple-stuffed-challah/