Cinnamon Apple & Honey Challah Rolls

apple cinnamon challah rolls

Ever go to the store without a list of what you need? Well I do, more than I should, and I end up buying items that I already have at home, unknowingly. Case in point, I was at the store earlier in the week, listless and clueless, and bought a dozen eggs thinking we were all out, only to find out we had a full dozen at home. So there I was, stuck with two dozen eggs and no plan to use them up, besides a couple scrambled for breakfast. I thought of different ways I could use a big hunk of eggs at once, like in a pudding/custard, or in our favorite huevos rancheros dish. The next day my husband laid out a food article in our local newspaper for me and I noticed one of the recipes was for a quick challah bread for the Jewish holiday, Rosh Hashanah.  It called for a total of 8 eggs – I was sold. I adjusted a few ingredients and added a bunch of chopped apples and cinnamon to give it an Almost-Fall welcoming.

These are best when warmed up, smeared with butter and lightly sprinkled with cinnamon sugar. While these baked my house was filled with the smell of Fall, and it was glorious. apple cinnamon challah 8 apple cinnamon challah 4 apple cinnamon challah3 apple cinnamon challah 5 apple cinnamon challah 9

apple cinnamon challah 6

apple cinnamon challah2

I used Fuji apples in this recipe but feel free to use your favorite apple here.

Cinnamon Apple & Honey Challah Rolls

Ingredients

2/3 cup warm water

4 whole eggs, at room temperature

3 egg yolks, at room temperature

1/2 cup vegetable oil

3 tablespoons honey

2 teaspoons salt

2 teaspoons baking powder

2 teaspoons instant yeast

4 1/2 to 5 cups of all-purpose flour

1 1/2 cups chopped apple, cored and peeled (one large apple or two medium apples)

1 teaspoon ground cinnamon

Egg wash:

1 egg

1 tablespoon water

In a bowl of a standing mixer, add all of your bread ingredients (excluding the apples and cinnamon): warm water, room temp eggs, oil, honey, yeast, flour baking powder, salt and 4 1/2 cups of flour. Turn the mixer on the lowest setting for 6-8 minutes. Dough should be smooth, elastic and sticky. If the dough is too sticky, add the remaining half cup of flour a tablespoon at a time.

Cover bowl with a towel or plastic wrap and let sit for 45 minutes in a warm place. It's still hot out here, so I set my bowl covered, on top of my patio table.

After the dough has set and risen, plop it onto a floured working surface.

In a medium bowl, toss chopped apples and cinnamon together.

Dump chopped cinnamon apples on top of the dough and fold together until evenly incorporated.

Spray a muffin pan with oil or grease a baking sheet.

Cut dough into 12-16 pieces and roll each one into a snake. Spiral into a muffin pan, or onto a baking sheet, making the spiral round. Cover dough and let rise a second time for 30-45 minutes or until puffy.

Mix egg wash together and brush generously over tops of dough. Lightly sprinkle with raw sugar.

Bake in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until the tops are a golden brown.

http://www.elizadomestica.com/recipes/bread-recipes/cinnamon-apple-and-honey-challah-rolls

This recipe was adapted with a few changes from the Arizona Daily Star – Food

 

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One Comment

  • Posted September 6, 2013 at 7:15 AM | Permalink

    Oh my what a treat! Looks perfect for the Fall.

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