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Round Challah stuffed with apples

Rosh Hashanah Challah

Sweet round challah stuffed with apples and cinnamon. Festive impressive centerpiece for the Rosh Hashanah table.
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 2 hours
Total Time 2 hours 40 minutes
Course Appetizer, bread
Cuisine Jewish
Servings 1 big challah


For the dough:

  • cups all-purpose flour
  • tablespoon dry yeast
  • ¼ cup sugar
  • 1 egg
  • 4 tablespoon vegetable oil
  • 1 teaspoon vanilla extract/paste
  • 1 cup lukewarm water (+2 more tablespoons if the dough is too dry)
  • 1 teaspoon salt

For the apple filling:

  • 1 apple  peeled and cut to small cubes
  • 1 teaspoon cinnamon
  • ¼ cup  sugar

For garnish:

  • egg beaten 
  • Handful sesame seeds
  • Handful poppy seeds
  • Handful pumpkin seeds


  • In a stand mixer bowl, place all dough ingredients. Make sure the salt and yeast do not touch directly to avoid the yeast not working.
  • Knead the dough on low speed for 4-5 minutes.
  • Grease the bowl and let the dough rise for 2 hours.
  • In a small bowl, mix filling ingredients.
  • Divide the dough to 3.
  • Roll each part to a rectangle shape.
  • Place ⅓ of the filling in the middle of the rectangle.
  • Close the dough with the filling, make sure to pinch it so the filling won't run out.
  • Heat the oven to 170°C / 350°F with the fan.
  • Braid the 3 strands and shape it as a crown/ circle.
  • Place a small bowl that is safe to use in the oven in the center of the braided challah (this will be filled with honey later).
  • Brush the challah with the beaten egg.
  • Sprinkle the seeds for garnish.
  • Bake for 30 minutes.
  • Let the challah cool completely.
  • Fill the small bowl with honey.
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