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Harvest Apple Challah

Harvest Apple Challah (4)

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.

Harvest Apple Challah

Adapted from: King Arthur Flour


  • 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

  • 3 large apples, not peeled, cored and diced in ¾ inch chunks
  • 1 teaspoon ground cinnamon
  • ¼ cup sucanat (or regular granulated sugar)

  • 1 large egg beaten with 1 tablespoon water
  • Turbinado sugar, optional
Harvest Apple Challah

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.

Harvest Apple Challah


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