Apple Shaped and Stuffed Challah Rolls x Rosh Hashana

Wishing you all a Shana Tova Umetukah (A sweet new year)!

Ingredients:

Challah dough:

• 7g (1 sachet) Dried Yeast 
• ¼ cup Pure Honey 
• 1 cup Warm Filtered water 
• 1 Whole Egg 
• ¼ cup Extra Virgin Olive Oil 
• 1tsp Fine Sea Salt 
• 550g Bread or All-Purpose Flour + Extra for Dusting 

 Apple + cinnamon sugar filling:

• 4 Large Pink Lady Apples, peeled, cored and finely diced 
• ½ Cup Brown Sugar 
• Juice of One Fresh Lemon 
• 1 tbsp All-Purpose Flour 
• 1 tsp Cinnamon Powder 
• 1 tsp Pure Vanilla Extract 
• Pinch of fine Sea Salt 

 Extras:

• Extra Virgin Olive Oil Spray 
• Cinnamon Sticks 
• Bay Leaves 
• 1 Whole Egg(beaten to brush over challah rolls before baking) 

Method:

Challah dough:

1. To prepare the challah dough, combine the dried yeast, honey and warm water in a medium sized bowl. Allow to stand for 10-15 minutes (when ready, the mixture should be foamy and have formed large bubbles.
    
2. Add the whole egg, olive oil and salt to the foamy yeast mixture and whisk to combine. 
   
   
3. Add the flour to a large bowl and make a well shape in the centre. Pour the liquid mixture into the flour well and using a wooden spoon, slowly mix small amounts of flour from sides of the bowl, until all the flour has been incorporated. 
   
   
4. Transfer the dough to a clean work surface and knead dough until all the ingredients are well combined and the dough appears completely smooth in texture (approx 10 mins). If required add a little more flour or oil to the work surface to avoid sticking. 
   
   
5. When the dough is ready, rub with extra olive oil and transfer to a clean large bowl. 
   
   
6. Cover bowl with cling wrap and allow to rise in a warm, humid place for at least 3-4 hours or until doubled in size. 

 Apple Filling:

1. For the apple mixture, place all the filling ingredients into the saucepan over a medium-medium high heat.  
   
   
2. Cook the apples over a medium heat for approximately 10-15 minutes or until the apples have softened, are tender but still have some texture. 
   
   
3. When the apples have softened, remove mixture from heat and allow to cool completely. 

 Final assembly and bake:

1. To assemble the apple challah rolls, divide the dough into approximately 12 equal portions. 
   
   
2. Shape each dough portion into a ball and lightly dust each with flour.
    
3. Using a rolling pin, roll each dough ball into a flat disc, place a generous tablespoon or two of the apple filling into the centre of each disc and carefully gather and pinch all the ends of the dough together, ensuring the challah dough completely encloses the filling to form a ball shape.  
   
   
4. Spray a 12 capacity muffin tray with extra virgin olive oil spray.
   
   
5. Carefully place each dough ball, seam side down, into the prepared muffin cups. 
   
   
6. Allow the challah buns to rise a final time in the muffin tin until doubled (approximately 45 minutes). 
   
   
7. Pre-heat the oven to 170c fan forced. 
   
   
8. Prepare egg wash by cracking an egg into a glass. Add a splash of water (approx 1tbsp) and gently whisk with a fork. 
   
   
9. When the challah buns have doubled, gently brush each with the egg wash. Using a sharp tipped knife, gently pierce the centre of each challah bun. Working very gently, place a cinnamon stick and bay leaf into the pierced centre of each challah bun.
    
10. Bake the challah buns for approximately 15 minutes or until the buns are golden brown and cooked through. 
    
    
11. Allow the challah buns to cool in the muffin tin for at least 15 minutes, then transfer to a wire rack to cool completely.  

Note: This recipe is Kosher.

Lainie Cadry is a registered nurse working in the sphere of Paediatrics. Her passion for health and wellbeing is also seen in her cooking where Lainie reimages the traditional recipes of her diverse Jewish cultural heritage with a fun, nourishing and soulful approach. At 20 years old, Lainie was the youngest to be published in the Monday Morning Cooking Club’s third cookbook, “It’s Always About the Food” and has since contributed to further cookbooks and publications. In 2017, Lainie launched her Instagram account “lainieskitchen” where her community of followers can find her recipes, tablespaces and entertaining ideas. Check out Lainie's Instagram here.