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Cinnamon Apple Stuffed Challah

By: 
Amy Kritzer
Cinnamon apple challah to try with your family on Shabbat

For an extra sweet Shabbat, and especially sweet Rosh HaShanah, this variation on traditional challah adds some sweet apples to the dough just before braiding. (To shape the round challah tradiitonal of Rosh HaShanah, see Tina Wasserman's how-to video.)

Cook Time: 5h | Makes 12 servings
Ingredients: 
1 envelope instant yeast
2 1/2 cups bread flour
1/2 cup warm water (100 degrees)
2 eggs for the dough and 1 egg for an egg wash
1 teaspoon vanilla
1 teaspoon cinnamon for the dough and 1 teaspoon cinnamon for the apples
1/4 cup vegetable oil
1 teaspoon salt
1/4 cup sugar for the dough and 1 teaspoon cinnamon for the apples
2 apples
Directions: 
  1. Whisk yeast and 1/2 cup of flour with warm water (100 degrees). Let it sit for 10 minutes until puffy.
  2. Mix in two eggs, oil, vanilla, 1 teaspoon cinnamon, 1/4 cup sugar and salt into the yeast until all mixed.
  3. Add the rest of the flour and mix with your hands into a  ball.
  4. Knead dough for about 10 minutes until smooth; add more water if it is tough or flour if it is sticky.
  5. Put the dough in a clean and warm bowl and cover with plastic wrap. Let it ferment for one hour until puffy.
  6. Peel and chop up your apples into bite sized pieces.
  7. Once dough is ready, divide into three sections and roll each one out into a flat piece on parchment paper. Sprinkle some apples at one end and roll up the long way making sure to avoid air bubbles.
  8. Repeat with other dough balls.
  9. Braid strands starting in the middle, braiding each side and securing at the ends.  Put challah on a sheet pan lined with parchment paper.
  10. Cover with plastic wrap and ferment another hour and a half until it is triple the size.
  11. Preheat oven to 350°F.
  12. Wash challah with last egg and bake for 35 minutes until golden brown.
  13. Serve with honey!

Amy Kritzer is a food writer and recipe developer in Austin, TX who enjoys cooking, theme parties and cowboys. She challenges herself to put a spin on her Bubbe’s traditional Jewish recipes and blogs about her endeavors at What Jew Wanna Eat. Her recipes have been featured on Bon Appetit, Daily Candy, The Today Show Blog and more. You can follow her on Twitter, Pinterest and Facebook and watch her cooking videos on Google+.

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