Harvest Apple Challah
This challah is totally different from the braid or spiral of golden bread you're used to. Stuffed with sweetened, cinnamon-scented apple chunks, it's prepared like monkey bread. Though the process is messy, the result is well worth it! Read our blog about this challah, with additional photos, at Bakers' Banter.
Dough
- 1/2 cup lukewarm water
- 6 tablespoons vegetable oil, safflower preferred
- 1/4 cup honey
- 2 large eggs
- 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
Apple filling
- 2 medium-to-large apples, NOT peeled; cored and diced in ¾" chunks
- 1/2 teaspoon ground cinnamon
- ¼ cup granulated sugar
Glaze
- 1 large egg beaten with 1 tablespoon water
- coarse white sugar, optional
Directions
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2) Allow the dough to rise, covered, for 2 hours, or until it's puffy and nearly doubled in bulk. If you've made the dough in a bread machine, allow it to rise in the machine for an extra hour after the dough cycle is completed. |
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3) Lightly grease a 9" round cake pan that's at least 2" deep. Or grease a 9" or 10" springform pan. |
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5) Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8" x 10". |
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12) Cover the challah gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's a generous 2" high. It should just crest the rim of a 9" round cake pan. Towards the end of the rising time, preheat the oven to 325°F. |
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Recipe summary
- Hands-on time:
- 35 mins. to 45 mins.
- Baking time:
- 55 mins.
- Total time:
- 4 hrs 30 mins. to 4 hrs 40 mins.
- Yield:
- One 9" round challah, about 16 servings
- Recipe comments (18) »
Tips from our bakers
- Be sure to use good-quality honey and oil in this recipe. Since they play such a major part, they have to taste good. We prefer safflower oil, as it's neutral-flavored. Canola oil can produce off flavors in baking, so best not to use it here.
Reviews
10/15/2009
I'm entering an apple dessert contest tomorrow at The Pember Library in Granville, New York and the dessert has to have apples but not be an apple pie. I was looking for something a little different to make and came across this recipe. I made it exactly as directed to try it out before baking one to submit.My husband and I skipped dinner and instead are just eating this challah and loving every bite. The honey is wonderful drizzled on top but even without it this is soooooooo delicious. It is really a beautiful bread to look at and the taste sort of reminds me of a firm bread pudding but better. I used the dough attachment with my KitchenAid and it worked wonderfully. I didn't find the recipe so messy because I used a piece of waxed freezer paper to form the bread on. Thank you for just the best recipe.
09/21/2009
You have made me a hero. I bake challah every week and it is always well received. The demand is usually for regular and chocolate chip. And now there is apple challah. I was concerned that it didn't call for bread flour. But this was wonderful -- it was very easy to bake, looked great, held together -- which I didn't expect -- and tasted delicious. I divided the recipe into two portions and baked each half in two round 8" foil pans. To remove it I took it out of the bottom pan and then peeled away the rim from the pan around the bread. Perfect.
09/21/2009
09/19/2009
I just prepared this bread for last night's Rosh Hashana dinner. It was served as the dessert and it was really fantastic. The only "tweak" I did was use half the dough from the "No Knead Challah" to make this bread which worked out great. I served it with honey drizzled on right before serving. Really delicious!
07/13/2009
This recipe is the best! I made this for work and it was gone in under an hour. I did do a half & half of sugar and splenda and it was absolutely delicious. I think the next time I make it I'm going to double the cinnamon and sugar since my husbands is a huge fan of cinnamon & sugar mix. The most comments that I have gotten is that the dough is moist and perfect. Thank You KA and keep them coming!
05/29/2009
Yum! Had Rosh Hashanna in May (sort of like Christmas in July, but tastier) and this was wonderful!
03/06/2009
Made the Challah and it came out GREAT. Used Splenda instead of Sugar and it has become a new classic for the diabetics in the family.
01/07/2009
I first made this delicious challah in the fall when my daughter was away at school. Since she makes challah each week with her roommates at school I thought this would be a great and different recipe for her. I am excited to be able to make it with her this week. I also liked the suggestion of substituting pears for the apples. The only downside to this recipe is that it it TOO GOOD and very tempting to just sit and eat and eat it. Some willpower is needed with this one!
12/17/2008
I made this recipe exactly as written, but I substituted the white sugar for Splenda 1:1, and it turned out enormously wonderful! My diabetic neighbors went wild over it, as it is such an unusual treat for them. I have made two more this evening using pears for my diabetic parents. Thanks SO much, I am truly astounded by this recipe and its versatility.
12/10/2008
Simply incredible! This is a very easy and un-daunting Challah recipe that is bursting with flavor. All four of mine turn out spectacular! I totally encourage anyone who wishes to try this recipe, to please do so. You will be very proud to place this Harvest Apple Challah on your table or present to friends, as I did.
A question for the baker: Do you think it advisable to replace the sugar with Splenda? I would love to make this recipe for my diabetic friends and family. What a fantastic treat for them.
Thank you for yet another KA hit that makes us look like superstars!
Sugar contributes sweetness, struture and food for the yeast. Not all artificial sweetners can do this job. I suggest you contact Splenda directly for their recommendations. Frank from KAF.
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