Apple Challah
Tender and delicious challah bread dotted with fresh apples.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 1/3 Cups Unbleached all-purpose flour. ((400g))
- 3 Cups Bread flour ((400g))
- 1 Tablespoon Instant yeast ((12g))
- 2 teaspoons Salt ((12g))
- 1/4 Cup Sugar ((50g))
- 5 Large Egg yolks at room temperature
- 1 Large Egg at room temperature
- 1/3 Cup Canola oil ((80ml))
- 1-1 1/2 Cups Lukewarm water ((240-360ml))
- 2-3 Medium Granny smith or honey crisp apples. Peeled, cored and sliced into 1/4-1/8 inch pieces. ((400g))
- 1 Large Egg
- 1 Tablespoon Honey
- 1/2 Cup Sliced almond, or sesame seeds.
- 1/2 Cup Warm honey for brushing the challahs, optional. ((120ml))
Instructions
- 1
In a large bowl (or a bowl of a stand mixer) sift the flour, yeast, salt, and sugar use a fork to mix. In a separate bowl mix the egg yolks, egg, oil and one cup of water until smooth.
- 2
Gradually add the flour mixture into the egg mixture using a wooden spoon to hydrate the dry ingredients. If there is a lot of dry flour, add one tablespoon of water at a time.If using a stand mixer: pour the wet ingredients into the flour mixture with the mixer of low speed fitted with the paddle attachment.
- 3
Use your hands to knead the dough until you have a bouncy, smooth dough. About 3-4 minutes. If it is sticky, that is ok, do not add more flour.If using a stand mixer: replace the paddle attachment with the dough hook and knead for about 2-3 minutes on medium-high speed.
- 4
Spray the dough with oil, cover with plastic wrap and place in a warm place for the first rise, about 2-3 hours.
- 5
Gently punch the dough to remove access air.
- 6
Divide the dough into sic equal parts and roll each part into a 16-4 inch rectangle.
- 7
Top with the chopped apples about one inch way from the edges in a raw pattern.
- 8
Roll the dough over the apples, then over itself to form a log, pinch the edges.
- 9
Repeat with the rest of the dough, then use three stands to braid a challah.
- 10
Roll the braid from one end to the second.
- 11
Gently lift the dough and place it over a baking sheet lined with parchment paper. Do the same with the second loaf.
- 12
In a small bowl, beat the egg with the honey and brush it over the top of the loafs.
- 13
Sprinkle with you choice of topping and set a side in a warm spot for the seocnd rise, about 90 minutes.
- 14
Bake at 350F (180C) for 30-35 minutes until golden brown and the inner temperature is 180-200F (82-93C).
- 15
Remove from the over and transfer to a wire rack.
- 16
Brush with warm honey (optional).