Challah is a traditional Jewish bread, often braided, with a soft, slightly sweet flavor and a rich, tender crumb. It is central to Jewish culture, particularly during the Sabbath and holidays. The dough is enriched with eggs and often slightly sweetened with sugar or honey, creating a beautifully golden and soft loaf that is as delicious as it is symbolic. Traditionally, challah is braided, representing unity, love, and the intertwining of community. While challah is usually braided, for Rosh HaShana, the Jewish New Year, the challah is often shaped into a round loaf. This round shape symbolizes the cyclical nature of the year, the continuity of life, and the hope for a year full of blessings and peace. The round challah is a beautiful departure from the everyday braid, carrying deep meaning and significance as families gather to mark the beginning of a new year. Apples are the quintessential fruit of fall, synonymous with the changing leaves, crisp air, and the bounty of the harvest season. Their versatility shines in both sweet and savory dishes, from classic apple pies and crisps to salads and sauces. Apples also hold special significance in Jewish tradition, where they are dipped in honey during Rosh Hashanah to symbolize the hope for a sweet and prosperous new year. Combining the rich traditions of challah and the symbolic sweetness of apples, an apple pie filling woven into round challah creates a truly special Rosh Hashana treat. The tender, spiced apple filling complements the soft, slightly sweet bread, creating a unique fusion of flavors and textures that elevates the holiday meal. This delightful twist on the classic round challah pays homage to the season’s bounty. It adds an extra layer of meaning and sweetness to your family’s celebration, making it a memorable centerpiece for the Rosh Hashana table.
Why is this the best recipe
Perfect Balance of Sweetness and Spice: The apple pie filling, with its blend of sugar, cinnamon, cloves, and nutmeg, provides a warm, spiced sweetness that perfectly complements the soft, slightly sweet challah dough, making each bite a delightful harmony of flavors. Tender and Rich Dough: Made with milk, eggs, and just the right amount of sugar, the dough is tender and rich and has a beautiful, soft crumb. The milk adds a subtle creaminess, while the eggs contribute to the bread’s structure and flavor. Beautiful Presentation: This challah’s coiled shape not only makes it visually stunning and perfect for special occasions like Rosh HaShana, but it also ensures that the apple filling is evenly distributed throughout the bread, giving you a perfect bite every time. Honey Glaze Finish: Brushing the warm challah with honey glaze adds a lovely shine and an extra layer of sweetness that ties together all the flavors, making it irresistibly delicious and perfect for a festive celebration.
Ingredients and substitutes:
Milk: Adds richness and tenderness to the dough. For a dairy-free version, you can substitute water, almond milk, or soy milk. Sugar: Sweetens the dough and helps activate the yeast. You can substitute with honey or maple syrup for a different flavor profile. Eggs: Provides richness, structure, and a soft crumb. For a vegan option, you can substitute with flaxseed meal mixed with water or use a commercial egg replacer. Yeast: Leavens the dough, making it rise. Both instant yeast and active dry yeast work well in this recipe. Flour: All-purpose flour gives a soft texture, while bread flour can be used for a chewier bread. You can also use whole wheat flour for a denser, more nutritious loaf, though you may need to adjust the liquid content. Salt: Enhances the flavor and balances the sweetness. There is no direct substitute, but you can reduce the amount if needed. Apples: Provides a tart and juicy contrast to the sweet dough. Firm varieties like Granny Smith work best, but you can use a mix of different apples for more depth of flavor. Cinnamon, Cloves, Nutmeg: Adds warmth and spice to the apple filling. You can adjust the quantities to taste or substitute with similar spices like allspice or cardamom for a different flavor profile. Vanilla Extract: Enhances the flavor of the apples and spices. Almond extract can be used as an alternative for a different twist. Honey: Used in the glaze to add a shiny, sweet finish. Maple syrup or agave nectar can be used as substitutes for a different flavor.
Step-by-step: Apple Honey Challah
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. 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 heat and let the filling cool completely.
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. Cool: Let the challah cool slightly before serving.
Tips for Success
Proper Yeast Activation: When activating the yeast, ensure that your milk is warm but not hot (about 110°F/45°C). Hot milk can kill the yeast, while cold milk may not activate it properly, resulting in dense bread. Kneading is Key: Knead the dough until it’s smooth and elastic. This develops the gluten, essential for a light and airy challah. If the dough feels sticky, add more flour, but be careful not to add too much, as this can make the bread dense. Cool the Filling Completely: Before adding the apple filling to the dough, make sure it’s completely cooled. Adding warm filling can make the dough too soenft and difficult to handle, and it can also affect the second rise. Shape with Care: Work gently when rolling and coiling the dough to avoid tearing or squeezing out the filling. If any filling leaks during coiling, tuck it back in and seal the edges well. Second Rise: Don’t skip or rush the second rise. Allowing the shaped challah to rise until puffy ensures it will bake up light and fluffy. The time can vary depending on the temperature of your kitchen, so be patient. Bake Evenly: To ensure even baking, place the challah in the center of the oven. If the top is browning too quickly, tent it with aluminum foil to prevent over browning while the inside finishes baking. Honey Glaze: Brush the honey glaze on the challah while it’s still warm from the oven. This helps the glaze absorb better and gives the bread a beautiful, shiny finish. You can also add a second layer of glaze after the first one sets for an extra glossy look. Storage: If you have leftovers, store the challah in an airtight container at room temperature. It can also be wrapped tightly and frozen. To reheat, wrap it in foil and warm it in a low oven to preserve its moisture.
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Frequently asked questions
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