I first came across this beautiful challah recipe last year, around Rosh Hashanah. Many bloggers raved about this apple filled, slightly sweet and delicious challah that in a way resembles cinnamon buns but tastes and looks so much better. I love making bread and I especially love making challah, my staple challah recipe is Maggie Glezer’s sourdough challah but I make different ones over the year depending on the occasion like this onion and poppy seed filled challah for Purim or the spiral one for Rosh Hashanah. I followed the recipe exactly the first time but then I slowly started increasing the amount of apples and making a few changes, this recipe makes a beautiful cake like bread that is filled with as many apples as possible, perfect for Rosh Hashanah or with tea on a crisp fall afternoon.
Adapted from: King Arthur Flour
Adapted from: King Arthur Flour
Dough:
- ½ cup lukewarm water
- 6 tablespoons vegetable oil
- 1/4 cup honey
- 2 large eggs, at room temperature
- 4 cups unbleached, all-purpose flour
- 1 ½ tsp salt
- 2 tsp instant yeast
Filling:
- 3 large apples, not peeled, cored and diced in ¾ inch chunks
- 1 teaspoon ground cinnamon
- ¼ cup sucanat (or regular granulated sugar)
Glaze
- 1 large egg beaten with 1 tablespoon water
- Turbinado sugar, optional
Mix the dough ingredients in the bowl of a food processor or stand mixer until smooth; the dough should be soft and not sticky. Grease a bowl lightly with oil and let the dough ferment for about two hours or until doubled in volume.
Meanwhile prepare the filling bymixing the apples, cinnamon and sugar in a bowl, set aside.
Deflate the dough gently and roll into an 8×10 inch rectangle, place half of the filling in the middle third of the dough, fold the short edge over the apples, place the remaining filling and cover it with the other edge.
Cut the apple filled dough into 16 pieces and place them in a greased 10 inch springform pan, cover with a tea towel and let it rise for about an hour.
Preheat the oven to 325F. Brush the egg glaze over the challah and sprinkle with sugar, bake for about an hour or until it looks golden brown. Remove from the oven; let it cool slightly before serving.
Printable Recipe
Deflate the dough gently and roll into an 8×10 inch rectangle, place half of the filling in the middle third of the dough, fold the short edge over the apples, place the remaining filling and cover it with the other edge.
Cut the apple filled dough into 16 pieces and place them in a greased 10 inch springform pan, cover with a tea towel and let it rise for about an hour.
Preheat the oven to 325F. Brush the egg glaze over the challah and sprinkle with sugar, bake for about an hour or until it looks golden brown. Remove from the oven; let it cool slightly before serving.
Printable Recipe
Oh my, Megi! I’m ready to fly to Canada to taste this – what a wonderful blend of fall flavors!
wow – this sounds just incredible! Shanah Tovah
Oh my, this is to die for! The aroma of fall spices must have filled your kitchen!
Megi’ciğim, gerçekten ilk bakışta gerçekten tarçınlı rulolara benziyor. Kıtır ve çok lezzetli görünüyor. Ellerine sağlık. Tatlı Sara’cığımı öpüyorum. Bayramınızı kutluyorum. Sevgilerimi yolluyorum…
Megi, The harvest apple challah looks stunningly beautiful! I can only imagine how good it must have tasted… love the amount of apples to dough. Thank you for sharing… always happy to see a post from you:).
Hi, Megi!
I’m so glad you liked the salad – it’s one of my favorites! I just finished reading “The Oracle of Stamboul”. It’s a lovely story about a gifted girl in the late 1800s. I think you’d like it. xoxo
Megi, This is a gorgeous challah…the addition of apples and spices makes it sound wonderfully delicious.
That is so beautiful! I love apple dishes – so comforting.
Harika olmuş Megi’ciğim. Kendimi toparlar toparlamaz hemen denerim bu tarifi. Ellerine sağlık, sevgiler:)
Wow, this recipe is absolutely gorgeous! So original and delish
Nefissss görünüyor nefisss..
Ellerine sağlık.
Sevgiler.
Megi, Just wanted to stop by and let you know how much I’ve enjoyed your posts throughout the year… It has always been a pleasure coming by and being inspired by one of your recipes. I’ve appreciated your friendship… even if only through our blogs. I know I’ve learned a ton from you, so thank you!
Wishing you and your family a wonderful end-of-the year!