Apple Butter Challah2017-09-19
- Yield : 2 challahs
- Prep Time : 3:40 h
- Cook Time : 40m
We decided to go all out this year for Rosh Hashana and make this amazing Apple Butter Challah. As if challah wasn’t already sweet, we added a little surprise in every bite with this decadent apple butter. Making your own challah is easy, but time-consuming, but it’s well worth it!
If you don’t have apple butter, you can make this challah minus the filling.
- 2 packages dry yeast
- 2 cups water, between 110-116 degrees F
- 1/2 cup sugar
- 1 tbsp salt
- 1/2 cup oil
- 1 egg, beaten
- 6.5-7 cups all purpose flour
- About 1/2 cup of Apple butter
Dissolve a teaspoon of the sugar into 1 cup of water. Add yeast and let the yeast foam for 5-10 minutes.
Combine the yeast mixture with the remaining water, half of the flour, the rest of the sugar and the salt.
Once combined, add the egg and oil. Then work in the remaining flour until the dough forms a ball.
Remove the dough from the bowl and knead for 5-10 minutes until it becomes elastic. It should spring back when pressed with a fingertip.
Drizzle 2 tbsp of oil into a bowl and roll the dough around to coat it in oil. Cover with plastic wrap and allow to rise for an hour.
Section dough in half. With each half, evenly cut enough pieces for whichever braid you choose.
With each piece, roll the dough out flat. Spread a layer of apple butter over the dough, avoiding the edges.
Roll the dough back into a log (like a cinnamon roll). Repeat this until you have enough apple butter-filled pieces of dough for your braid. We sectioned ours into four pieces to make a round-shaped loaf.
Braid the challah in whichever style you prefer. Place on a greased baking dish and brush with an egg wash. Allow to rise 1 additional hour.
Preheat the oven to 350 degrees.
Brush the challah with a second egg wash and sprinkle with cinnamon sugar. When the oven is heated, bake for 30-45 minutes on a middle rack. If the top begins to brown to quickly, cover it loosely with a piece of foil.
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