Rosh HaShanah Test Kitchen: Stuffed Apple Challah

We've made Apple Cinnamon Challah before, but the method has never been completely finalized. This past Shabbat, I experimented with two different methods for apples-in-challah. This version uses my stuff-and-roll method which we've also used for Almond Cinnamon Sugar Challah. It's definitely a bit tougher with apples because there's a lot more air to be squished out. I asked The Hazz about this while rolling, and he said he usually tries to get most of the air out as possible. With this method, don't try to be perfect. One thing I love about challah is that it's perfect no matter what so if the apples leak out a bit during baking, who cares? It just means more oozy goodness for you.

Use any type of challah you like (though I would recommend white over whole wheat flour). I used my Half Batch. Just before braiding/coiling (this method works better with coil that braids, so that's why we usually save it for Rosh Hashanah) mix together...

1 apple, peeled, and diced into small pieces (about 1/4 inch) - I used Fuji
1 tbsp sugar
1/2 - 1 tsp cinnamon (depending on your preference)
pinch of nutmeg

Using a rolling pin, roll a long flat, somewhat narrow (about 6 inches wide by a good foot and a half long) piece.  Fill with apples as below.


Bonus points to anyone who can name the movie I was watching while doing this... best. movie. ever.

After filling, roll together and seal, adding extra flour if necessary. Coil from one side around. Egg wash and sprinkle with cinnamon sugar if you like. Bake as normal, keeping in mind you may need a bit of extra time with some foil on top of the loaves to prevent too much browning while the gooey center gets completely baked. I needed about 8 extra minutes, but your oven may vary so check every 3-5. Happy baking.