Apple Honey Challah - Braided Bread
Calories: 21
Adjust Servings Here: 8 servings
Description
This Round apple honey challah is a beautifully symbolic treat for Rosh HaShana. It combines the sweetness of apples and honey with the rich tradition of challah. The tender, spiced apple filling inside a soft, golden loaf makes it a perfect centerpiece for your holiday table. Its round shape symbolizes the year's cycle, making it a meaningful and delicious way to welcome the Jewish New Year.
Ingredients
Challah dough
- 1 cup (244 g) Whole milk or water warmed (110°F)
- ¼ cup (50 g) Granulated sugar
- 2 ¼ tsp (7 g) Active dry yeast
- 2 large (100 g) Eggs beaten
- 4 tbsp (56 g) Unsalted butter softened
- 4 cups (500 g) All-purpose flour (or bread flour for a chewier texture)
- 1 ½ tsp (9 g) Salt
Apple pie filling
- 3 med (550 g) Apples peeled, cored, and chopped
- ⅓ cup (75 g) Brown sugar
- ¼ tsp Salt
- 1 tsp Ground cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Ground nutmeg
- 1 tsp Vanilla extract
- 2 tbsp (15 g) Flour
Honey glaze
- ¼ cup (85 g) Honey
- 2 tbsp Hot water
Instructions
- Prepare the Dough: Warm the milk slightly, then mix it with the sugar, Eggs, butter, and yeast in a large bowl of a stand mixer with a hook attachment. Add the flour and salt. Knead the dough on medium speed for 8 to 10 minutes until soft, smooth, and elastic.1 cup Whole milk or water, ¼ cup Granulated sugar, 2 ¼ tsp Active dry yeast, 2 large Eggs, 4 tbsp Unsalted butter, 4 cups All-purpose flour , 1 ½ tsp Salt
- Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it is doubled in size.
- Apple Pie Filling: Peel, core, and chop the apples into small pieces. Combine the apples, sugar, salt, cinnamon, cloves, nutmeg, and vanilla extract over medium heat. Cook for 10-15 minutes until the apples are soft and the mixture thickens. Stir in the flour and cook for 2-3 minutes until fully incorporated and thickened. Remove from the heat and let the filling cool completely.3 med Apples, ⅓ cup Brown sugar, ¼ tsp Salt, 1 tsp Ground cinnamon, ¼ tsp Ground cloves, ¼ tsp Ground nutmeg, 1 tsp Vanilla extract, 2 tbsp Flour
- Assemble the Challah: Once the dough has risen, punch it down and roll it out on a floured surface into a long strip about 5-6 inches wide. Spread the cooled apple pie filling down the center of the strip. Fold the dough from both sides to encase the filling and form a long log. Carefully roll the log into a coil, starting from one end, and tuck the end under the coil.
- Second Rise: Place the coiled challah onto a parchment-lined baking sheet. Cover with a cloth and let it rise for another 30-45 minutes until puffy.
- Oven: Preheat your oven to 350°F /175°C.
- Bake the Challah: Brush the risen challah with beaten egg and dust with pearl sugar. Bake for 30-35 minutes or until golden brown and cooked through.
- Honey Glaze: Combine the honey with hot water. While the challah is still warm, brush it with honey syrup for a shiny, sweet finish.¼ cup Honey, 2 tbsp Hot water
- Cool: Let the challah cool slightly before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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