Here’s a fun way to have apples and honey on Rosh Hashanah. You can pleasantly surprise your guests when cutting into these beautiful challahs with a delicious apple cinnamon filling! You can use your favorite challah recipe or the one below. Just dip in honey and you’ve got a perfect apple and honey start to the Rosh Hashanah meal.
Ingredients
Servings 16 servings
For the Filling
- ½ cup sugar
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup all purpose flour
- 2 large apples peeled and finely diced around ¾ pound each
Challah
- 2 pounds challah dough divided if making two 1-pound challahs
Challah Dough
- 5 tablespoons yeast or 3 packets
- 1 cup water
- 1 tablespoon sugar
- 5 pounds bread flour
- 2 cup sugar
- 4 teaspoon salt
- 3 cups water
- 2 cups oil
- 8 large eggs
Nutritional Facts
Nutrition Facts
Apple Cinnamon Challah
Amount per Serving
Calories
221
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.03
g
Monounsaturated Fat
0.01
g
Sodium
269
mg
12
%
Potassium
38
mg
1
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
4
g
8
%
Vitamin A
13
IU
0
%
Vitamin C
1
mg
1
%
Calcium
13
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350° F. Line a rimmed baking sheet with foil, then line with a parchment sheet. Set aside
- In a small bowl combine the sugar, brown sugar, cinnamon and flour. Set aside.
- For each challah, roll the dough into a 22” inch long log. Using a rolling pin, roll the dough into a 22” x 10” inch rectangle, allowing the dough to rest periodically if necessary. Sprinkle with ¼ of the cinnamon-sugar mixture. Evenly top with half the diced apples, then sprinkle an additional ¼ of the cinnamon-sugar mixture over the apples. Tightly roll the challah (like a jelly roll), pinching along the seam and ends to tightly seal. Wind the challah into a circle, tucking the end under the challah for a clean finish. Place challah on baking sheet. Repeat with second challah. Cover loaves and allow to rise for 30 minutes. Bake for 40-45 minutes until deep golden brown. For a 2 pound challah bake for 45-50 minutes until cooked through.
Challah Dough
- In a medium bowl, combine yeast, water and sugar. Mix to combine and set aside until foamy, around 5 minutes.
- Combine flour, sugar, and salt in a large bowl. Make a well in the center and pour in water, eggs, oil, and yeast mixture. Mix ingredients to combine, then knead until smooth and elastic. Spray bowl, place dough in bowl, then allow to rise for an hour until double in bulk. Shape into challahs. Cover loaves and allow to rise for 30 minutes.
- Bake standard one pound challahs for 20-30 minutes at 350° F until golden brown or use in recipe for apple cinnamon challah. .
So is this 5 cups of flour for the challah dough? You said 5 pounds … that can be right. Thanks.
The dough recipes makes a larger amount and it is for 5 pounds of flour. You can use some of the dough for other things.
Your measurements are very confusing. You switch between cups and pounds. Please use just cups. Many of us use metric weights so it means using a conversion table.
When we are making bread of this amount it is common to use the pounds because it is a full 5 pound bad of flour which you can find in all U.S. supermarkets
Your nutrition facts list says 'per serving", was it your intention that we should eat the whole loaf? or both??
What about sharing? Have a Sweet Yom Tov!, (but not too sweet) ; )
Sorry about that I adjusted it for a serving now assuming about 8 servings per loaf.