Rosh Hashanah Challah
Sweet round challah stuffed with apples and cinnamon. Festive impressive centerpiece for the Rosh Hashanah table.
Ingredients
For the dough:
- 3½ cups all-purpose flour
- 1½ 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
Instructions
- 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.