I make Challah all the time but this year, I wanted to take it to a higher level! Apples are the perfect addition to a loaf of Challah. Great for the fall season and Rosh Hashanah. An important Rosh Hashanah food tradition is to serve food that is round but feel free to shape your challah any way you like! You can make it Pareve if your meal has meat. Please read the recipe carefully and the tips and tricks! This Challah smells Amazing!! It will definitely get you into the holiday spirit.
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Round Apple ChallahPrint Pin Rate
For the Challah:
- 3 1/2 cups (500 grams) all-purpose flour
- 1 tablespoon active dry yeast
- 1/4 cup (60 ml) canola oil (and a little more for greasing)
- 2 tablespoons (20 grams) granulated sugar
- About 1 1/4 cups (300 ml) lukewarm water
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon (15 ml) water
- *Optional* coarse sugar
- In the bowl of a standing mixer, put flour, sugar, and yeast (or in a large mixing bowl if kneading by hand) and mix/stir for one minute.
- Let the mixer work while slowly adding the oil.
- Gradually add water (**read my tip about water below) and mix to form the dough.
- Add the salt and knead for 10-15 minutes (It helps the gluten form and the dough to be elastic with better structure).
- Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).
- Wash, peel, and cut the apples into 1 –½ inch (1-2 cm) dice so they will cook evenly.
- In a large skillet, add butter, brown sugar, cinnamon, and a dash of salt. Cook for 2 minutes until the sugar is melted.
- Add the apples to the sugar syrup and cook over medium heat for 10 minutes. Cook apples until they are softened, and the syrup has thickened.
- Remove from the heat to a bowl, stir in the vanilla pudding. Set aside to cool to room temperature.
- Once the dough is doubled in size- it's time to shape it!
Shaping the dough:
- Roll the dough into a long and flat (!!) rope. If the dough is sticky add a *little bit* of flour. When making Challah, less is more!
- Sprinkle the apple filling along one side.
- Fold the dough over to enclose the apples and pinch the edges to seal.
- Spiral it around itself until you reach the end. Tuck the end under the bread.
- Line a baking sheet with parchment paper and place the Challah on it.
- Place the pan somewhere warm, cover with a towel, and let it rise until puffed, about an hour.
- Heat the oven to 425°F/220°C. When ready to bake, whisk the egg with a tablespoon of water and brush it all over the Challah.
- *Optional* sprinkle on sugar.
- Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. The Challah is done when it is a rich golden brown and registers 190°F/90°C in the very middle with an instant-read thermometer.
- Let the Challah cool on a cooling rack. Enjoy!
Tips and Tricks:
- Water: Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always make the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and add as needed gradually. The dough should be very soft but not sticky. Dough that lacks liquid will be stiffer and much less comfortable to work with. The water temperature should be warm.
- The first rise: Most recipes will recommend about an hour and a half or until the dough has doubled. But that figure can also change radically, especially if it's particularly cold weather, which will then require a few hours for the dough to increase in size. In the summer, it can be much shorter.
- Mix a handful of dried cranberries or raisins with the apples.