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Apple Cinnamon Stuffed Challah

High Holiday Recipe From Jeremie Lappe

We love sharing recipes from the community and one of our favorite contributors, Jeremie Lappe, has another delicious treat for you to try. Nothing is better than a simple and sweet Rosh Hashanah challah recipe. This apple cinnamon stuffed challah yields 2-3 loaves and is the perfect treat to bring in the New Year. Check out Jeremie’s Favorite Rosh HaShanah Apple Cake for more holiday deliciousness.


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Apple Cinnamon Stuffed Challah

Dough:

2 tbsp quick rise yeast (2 packages)

1 ½ cup warm water

¾ cup sugar

¾ cup oil

1 ½ tsp salt

4 eggs (3 for dough, one for egg wash)

6 ½ cups flour

Filling:

Mix the below ingredients together and set aside.

2 apples ( I like Granny Smith) peeled, and finely diced 

2 Tsp of cinnamon

1/4 cup brown sugar

1. In a small bowl or cup mix yeast, water, and a pinch of sugar – set aside.  After a few minutes, the mixture should be foamy (if it is not, your yeast is likely dead)

2. Fit a stand mixer with the dough hook. Add all remaining ingredients into the mixing bowl.  Make sure to only use 3 eggs – the last one is for the egg wash. 

3. Add the yeast mixture to the mixing bowl and knead on high for about 5 minutes.

4. Remove dough from the mixer, place in a greased bowl, and cover with a damp towel or plastic wrap. Allow dough to rise for 40-60 minutes until dough doubles in size.  Once it has risen, punch the dough down.

5. Stuff and shape dough (see below), let rise for another 45 minutes.  

6. Egg wash bread and bake at 325 for about 30 minutes until the tops are golden brown.

Shaping and Stuffing:

This dough can be shaped in many ways – traditional 3 strand braid, 4 strands round braid, or my favorite, a pull apart.  If you are creating a braided loaf, you are going to stuff each strand. 

Separate your dough and roll it into strands. 

To each strand do the following. 

Flatten the strand using your hands or a rolling pin so that it is about 2 inches wide.

Spoon some of the apple mixture down the center of the strand. 

Fold the strand in half and reroll to its original shape to seal in the filling. 

Once all your strands are stuffed you may braid your desired design. 

To make a pull apart, I recommend using a round pan. 

Shape your dough into round balls.

  Dig your thumb in each ball and add in some filling. 

Pinch the hold closed and reroll to seal. 

Arrange balls in a pan before baking.

Serve & enjoy!


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