Apple N’ Cinnamon Challah!

That’s it Rosh Hashanah is here, and new beginnings are everywhere. Along with new flavors and new recipes. I can’t wait to just dip that apple in honey and hope for a smoother ride this year. But until that happens lets bake!

 When I came up with the idea of ‘Bakers N’ Takers’, I planned to open around Rosh Hashanah. Lucky it worked. I also wanted to have a special challah jut for the occasion. So I started looking up recipes to get idea, but all I really wanted was an apple flavored Challah. Begin Challah I had to find a halachik way to add the apple flavor. So I looked it up and found out some interesting things.

  1. Apparently it’s okay to bake Challah when you’re naked. My family and I understood that halacha as in not tsnias.
  2. And also that there are a lot of rules for making Challah.

But I figured out a way to make my Challah taste like apples with every bite. So I am letting you know now this is a lot of work. It’s very worth it though, even without the eating the smell your house and hands will have… yum! It makes me want to make them again!

Are you ready to get started? If not remember you can always order, it’s just a click away:

For those of you who want to make it yourself, you will need;


  • 4 1/4-4 1/2 cups (630-660 grams) all-purpose flour
  • 2 tsps active dry yeast
  • 1 cup of soy milk
  • 1/3 cup (75 grams) on margarine
  • 1/3 cup (66 grams) sugar
  • 3 large eggs

Filling+ Topping:

  • 2 large apples
  • 2 tsps of cinnamon
  • tbls of flour
  • A tsps of vanilla extract
  • Topping; honey

Unlike my other recipes you here I don’t always use my electric mixer, so for all of you who don’t have one. My hat goes down to you, I don’t know how you do everything without one. Although for the first part I do use mine. If you are using a mixture start with the paddle attachment. Alright enough chatting let’s get baking. Okay this may sound crazy but take your eggs out now so they worm up a little bit.

  So we are going to start with 2 1/4 cups of flour and yeast mix well. It helps the dough  rise better. Let that sit aside.

 In the meantime in a saucepan add the soy milk, sugar and margarine. Stir constantly until the margarine is almost completely melted and the mixture is warm.

Add the mixture to the flour and mix slowly. Once that seems like one constancy add the eggs on at a time and push down the batter after every addition.  It should look like very sticky chewed up bubble gum.

 At this point you need to change to the dough hook or you can knead by hand. I like to continue for a little longer with the dough hook. What you are going to do is add the remaining  flour (2 – 2 1/4 cups). Here’s the catch we are going too knead it into the dough 1/2 cup at a time. What I like to do is add the 2 cups will it’s still in the mixer and then take is out knead it by hand, and see if it need the additional 1/4 cup. Once that is done you are going to continue kneading the dough for 3-5 minutes. My arms where so tired by the end, I was ready to call it quits (lucky I didn’t- you get to rest now anyway).

So now you get to sit back for an hour and a half and have a cup of tea, maybe a cookie?

Now that your hour and a half of rest is over and your dough has doubled in size. Punch it down and let it rest for  10 minutes will you get your filling ready. Take 2 apples, peal the skins and slice into small little cubes. Remember we aren’t making apple sauce but we are also not making apple pie. Place the apples in a medium size bowl and the vanilla, the flour and cinnamon and mix well.

 That dough is all that’s left to tackle. You have enough dough to make to large round challot, so split the dough into two even halves. Roll one out into a long and wide plat worm, a rolling pin really helped me out. We are almost resting again.

Sprinkle the apples in the middle –don’t use all of it- and roll the dough over the apples, like a pastry. It should look like a slug. Okay so take your slugs head or feet and start rolling like a snail. That’s it time to rest again. Let the snails rise for another hour.

After 50 minutes turn on your oven to 190 degrees (375). At the same time add a generous amount of honey to the apples and let that sit for 10 minutes. So now just before those wonderful challot go in the oven pore those apples over the challah. Leave them in for 25  minutes. Then just try and wait until dinner.


So always remember that if you don’t bake you can take just let us know:

Vivs 😉


3 Comments (+add yours?)

  1. bakersntakers
    Sep 12, 2012 @ 20:46:51

    I’ll take 2 of each. Can I collect them on Sunday?


  2. bakersntakers
    Sep 18, 2012 @ 17:24:31

    your challah’s were amazing!!!


  3. bakersntakers
    Sep 18, 2012 @ 17:27:19

    thank you


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