Go Back
+ servings

Cinnamon Apple Stuffed Challah

A tasty sweet apple challah perfect for Rosh Hashanah!
4.5 from 2 votes
Prep Time 4 hrs
Cook Time 35 mins
Total Time 4 hrs 35 mins
Course Bread
Cuisine Jewish
Servings 12


  • 1 envelope active dry yeast 2 1/4 teaspoons
  • 3 1/2 cups bread flour or all-purpose flour, plus more as needed
  • 1/2 cup warm water 100 degrees
  • 2 eggs for the dough and 1 egg for an egg wash
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp cinnamon for the dough and 1 tsp cinnamon for the apples
  • 1/2 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 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.
Like this recipe?Leave a comment or rate us above