Apple Challah: A Sweet Twist on a Classic

Rosh Hashanah Honey Apple Challah

​I can not say that this recipe is this grand creative idea I came up with just because. The decision to go with apples was due to the fact that I do not like raisins. It is costume to eat sweet challah dotted with raisins on Rosh Hashanah, the jewish new year to symbolize the sweet new year. It is also costume to dip apple in honey. So I replaced the raisins with apples. 

​This challah dough recipe is from my cookbook Baking Science, with the exception of the apples. Of course you can also use this Sweet Round Challah dough, this Bakery Style Challah and this Vegan Challah. But this dough is perfect because it is not too sweet, it is fluffy, easy to make by hand, or with a stand mixer. The apples are not flavored, or sweetened so the challahs can be enjoyed as a part of a savory meal, or as part of dessert. And not just on Rosh Hashannah.

Ingredients

• Unbleached all-purpose flour and bread flour. The combination of the two creates the ultimate, soft and tender crumb, but you can use only bread flour, or only all-purpose flour.
• Instant yeast. For active yeast alternative, see recipe notes at the bottom of this post.
• Honey 
• Salt
•  Canola oil. Or any other flavorless oil, and even olive oil.
• Warm water (about 100-110°F). 
• Egg yolks from large eggs, at room temperature.
• Large egg.
• Fresh apples, peeled, cored and sliced into 1/2-inch cubes. For this recipe it is important to use Granny Smith, or Honey Crisp apples. It is important that the apples hold its shape, plus retain as much of its liquids. Add one teaspoon of ground cinnamon for extra flavor.
• For the egg wash and topping: beaten egg, sesame seeds or sliced almonds and warm honey.

Step-by-Step Instructions

Make the Dough

1. In a large bowl, sift the flour, salt, and yeast. In a separate bowl, mix the egg yolk, eggs, honey, oil, and one cup of water until smooth.
2. Gradually add the dry ingredients into the wet ingredients, use a wooden spoon to mix in the flour until it is hydrated.
3. Use your hands to knead the dough until it is smooth, bouncy and stretchy.
4. Place the dough in a large greased bowl, grease the top of the bowl, cover with plastic wrap and set in a warm place for about 3-4 hours. Or until double in size.

Making the dough using a stand mixer

To make this challah recipe using a stand mixer, place the dry ingredients into the bowl of a stand mixer, then pour the wet ingredients with the mixer on low speed. Increase speed to medium-high and use the dough hook to knead the dough.

Assemble the Apple Challah

1. Gently punch the dough to remove air, and divide it to 6 equal pieces. Three for each round challah.
2. Use a rolling pin to toll each part into a 16×4-inch rectangle.
3. Arrange 1/8 of the apple amount about 1 inch from the edges.
4. Roll the dough over the apple pieces then over the dough itself, seal the edges. Repeat with the rest of the dough.
5. Use three strands of dough to braid and then roll it into a round shape. 
6. Gently place the shaped challah dough over a baking sheet lined with parchment paper.
7. ​In a small bowl, beat the egg with the honey, and brush the top of the challahs.
8. Sprinkle with your choice of topping, and place in a warm place to rest for the second dough rise, about 90 minutes.
9. Bake until the bread is golden brown and inner temperature is 180-200F. Remove from the oven and brush with warm honey.

Tips

• It is important not to over hydrate the dough. Start with one cup of water and only add one tablespoon at a time if the flour is dry.
• If the dough is sticky do not be tempted to add more flour. The flour will absorb the water and it will be easy to work with after the first rise. 
• Don’t Overfill: Be careful not to overfill the dough with apples, as it can make braiding difficult.
• Let It Cool: Allow the challah to cool slightly before slicing to ensure the filling sets and doesn’t spill out.

Yields

This recipe makes two large apple challahs, each 4-6 people. It’s a beautiful centerpiece for your Rosh Hashanah table or any holiday gathering.

Make Ahead and Store

• Make Ahead: You can prepare the dough a day in advance and let it rise slowly in the refrigerator overnight. Assemble and bake the next day.
• Store: The bread is best the same day, and can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. When ready, unwrap and allow to defrost at room temperature.