Cinnamon Apple Stuffed Challah
A tasty sweet apple challah perfect for Rosh Hashanah!
envelope active dry yeast
2 1/4 teaspoons
bread flour or all-purpose flour, plus more as needed
eggs for the dough and 1 egg for an egg wash
cinnamon for the dough and 1 tsp cinnamon for the apples
plus 1 tablespoon sugar for the dough and 1 tsp sugar for the apples
washed, peeled and diced into 1/2 inch pieces (I used Golden Delicious)
Whisk yeast, 1 teaspoon sugar, and 1/2 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, and 1/4 cup sugar into the yeast until all mixed.
Then add the rest of the flour a little at a time (you may not need all the flour) and salt and mix with your hands into a shaggy ball.
Knead dough for about 10 minutes until smooth and slightly sticky; add more flour if it is sticky.
Put the dough in a clean and warm bowl and cover with plastic wrap. Let it ferment in a warm place for 2 hours until puffy and double in size.
Peel and chop up your apples into 1/2 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. You can do a round braid too!
Cover with plastic wrap and ferment another 45 minutes or so until it's light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.)
Preheat oven to 350 F.
Whisk the last egg yolk with 1/2 tablespoon water and brush generaously over the challah and bake for 35 minutes until golden brown.
Serve with honey!
Prep time includes rising time.
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