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Apple Challah


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Apple Challah


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Apple Challah

This challah has apples and cinnamon running all throughout, it is scrumptuous.


  • Prep Time : 10 min
  • Cook Time : 55 min
  • Ready Time : 1 hour, 5 min


1 large


  • 1 cup warm water (110 degrees F)
  • 1/2 cup Sugar
  • 1/2 Cup Oil
  • 2 Eggs
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons dry yeast
  • 5 to 6 cups flour
  • 3 cups coarsely chopped apples
  • 1/4 cup Sugar
  • 1 tbsp. cinnamon
  • 1 tbsp. lemon juice
  • 1 Egg, beaten
  • 1 tsp. sugar



1 In a large mixing bowl, combine the first six ingredients, in order listed. Stir in a cup or two of the flour, then add yeast.
2 Add enough additional flour to equal about 5 cups, and stir/knead into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.
3 Place apples, sugar, cinnamon and lemon juice in bowl, set aside.
4 Punch down the risen dough, kneading to remove excess air bubbles. On a lightly-floured surgace, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.
5 Fold the edges of the dough over the apples and continue to fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.
6 Grease a 10-inch springform pan. Place springform pan on a large cookie sheet (to catch any leaks during rising/baking).
7 Using a sharp knife, cut off chunks of the dough and place them in the prepared pan. The apple pieces should be randomly dispersed throughout the dough chunks. Sprinkle with any apple drop out over top.
8 Combine the egg and sugar, and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.
9 When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/springform in the middle of the oven to bake for 45-55 minutes or until done.
10 When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.

Special instructions

This challah has apples and cinnamon running all throughout, it is scrumptuous.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Apple Challah

  1. avatar says: sheila

    This challah is delicious. I have made 2 of them so far, and plan to make another for Break Fast. it’s not too sweet, and I will probably serve it with honey butter. The leftovers will make the best french toast. The only change I’d suggest is to omit the sugar from the egg glaze, so the top does not get too brown. I used a thermometer to determine that it was done, and let it bake until the inside was 200F. It makes a big, beautiful challah, just like the one in the photo.

  2. avatar says: Sarah

    I use a bread machine – most flour it can take is 4 cups, can I cut this in half?

  3. avatar says: rsitron

    Can this challah be made earlier and frozen?

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