Apple Stuffed Round Challah
Serves: 8-12
Total time: 3-4 hours
Active time: 1 hour
During Rosh Hashanah, it is customary to enjoy round challah, apples, and honey. This year, combine these traditions for an apple stuffed round challah gently spiced with cinnamon. Whether a sweet or savory meal, this challah is surprisingly simple and impossibly delicious. Looking to get the kids involved? Make mini challah rolls instead of one large one.
Special Equipment
Stand mixer & dough hook
Pastry brush
Ingredients
1 packet of instant yeast
1 tsp sugar
1 ½ cup lukewarm water, divided
1 large egg
3 egg yolks
1/3 cup honey
¼ cup olive oil (or preferred oil)
2 tsp sea salt
4 ½ - 6 cups flour, plus more for dusting
Filling:
2 large granny smith apples, peeled and diced into ¼-inch pieces
1 tsp cinnamon
¼ cup brown sugar
1 tbsp flour
Egg wash:
1 egg
2 tbsp water
Preparation
Combine yeast, honey, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.” **if the yeast does not bloom, you may need to get fresher yeast**
Add remaining water, egg, egg yolks, honey, oil, and salt. Mix on low to combine. Replace the paddle attachment for the dough hook.
Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
Preheat the oven to 350℉. Line a baking tray with parchment paper.
Meanwhile, combine apples, cinnamon, brown sugar, and 1 tbsp flour in a medium bowl.
Punch down dough to remove any air bubbles and transfer to a floured surface.
Cut into 4 even pieces. Roll each piece into a rope, approximately 12 inches long.
Roll to flatten each rope into a rectangle. Add diced apples to the center, rolling and pinching the dough around the apples to form a rope. Roll on the counter to smooth the rope. Taper the end of each rope.
Cover with a damp cloth and let rest for 10-15 minutes.
Lay 2 ropes down vertically, and the other 2 horizontally across. Weave the ropes together, and braid the remaining rope, tucking underneath to form a circular loaf.
Make the egg wash: whisk together egg and water. Brush with egg wash and top with sesame seeds (optional).
Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.
Cool before slicing, enjoy!