Go Back

One Hour Cinnamon Apple and Sweet Crumb Challah

Estee
Prep Time 1 hr
Total Time 1 hr
Servings 2 braids

Ingredients
  

One Hour Challah Dough

  • 1 Tbs instant yeast
  • 3/4 cup lukewarm water
  • 1/4 cup sugar
  • 1 Tbs honey
  • 1/3 cup + 1 Tbs Canola oil
  • 1 medium egg
  • 4 cups flour, sifted
  • 1 1/2 tsp salt

Cinnamon Apple Filling

  • 2 cups apples(Granny Smith is best), peeled and diced into small cubes.
  • 1 cup brown sugar
  • 2 1/2 Tbs oil(I use canola)
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp nutmeg

Egg Wash

  • 1 medium egg
  • 1 tsp Water

Sweet Crumbs

  • 6 TBS flour
  • 2 TBS White sugar
  • 1/8 tsp salt
  • 28 gram vegan butter/margarine

Instructions
 

One Hour Challah Dough

  • In the bowl of a stand mixer fitted with the paddle attachment, add 1 Tbs of yeast, a sprinkle of sugar, and warm water. Let it sit for 5 minutes, until frothy and bubbly. Add the rest of the sugar, honey, oil, egg, salt, and 2 cups of flour. Mix until a wet mixture forms. Switch to the dough hook. Add the last 2 cups of flour, and mix until the flour is incorporated. With the mixer on medium/high speed, mix for 4 minutes. The dough should be smooth.
  • Cover the mixing bowl with a kitchen towel and let the dough rest for 20 minutes. Meanwhile, prepare the filling and sweet crumb topping.

Cinnamon Apple Filling

  • Add the diced apples to a bowl with brown sugar oil, cinnamon, salt, and nutmeg. Toss to coat the apples. If the filling is liquid-y, you can add 1-2 tsp of flour to thicken it up. Set aside.

Sweet Crumbs

  • Add flour, sugar, and salt to a bowl. Cut in cubes of margarine or vegan butter. Crumble the mixture between your fingers until coarse crumbs form. Set aside.

Shape and Bake

  • Once the dough has risen, divide it into two and place one on your work surface(leave the second covered in the bowl). Roll it out into a rectangle with the long side closest to you. Add the filling to the centre of the rectangle. Starting on the left side, take a knife and make finger-length slices slanting a little on the diagonal all along the edge of the dough. Cut only until a half-inch away from the filling. Repeat on the other side. Fold the two first slices over each other, and take the second left slice and lay it over the filling. Now do the same with the right slice of dough, overlapping them in the centre. Continue until the end. Slice off any extra dough, press the top and bottom pieces together so they hold together while baking, and gently tuck the ends under. Repeat with the second half of dough.
  • Brush the challah with egg wash, and sprinkle over the sweet crumbs, pressing the crumbs lightly to the sides so they stick. Let the braided challah sit for ten minutes. Preheat oven to 392 F / 200 C. Bake the challahs for 25 minutes. They will be golden when fully baked. Depending on your oven, you may need to leave them in for an extra 5 minutes. Slice and enjoy warm!!
    challah with streusel
Keyword challah