I went on the search for the recipe to make a Challah. Most
of the dough recipes were very similar, it was the way they were assembled or
topped, that made the difference.
Some of the apple cinnamon Challah recipes seem a tad
complicated; therefore, I used the recipe in my bread machine book and tried
mimicking what I remembered Challywood saying about their apple cinnamon
pull-apart recipe. Of course, Challywood did not give out their recipe so this
is just a simulation of the real thing.
Ingredients for making an Apple Cinnamon Pull-Apart Challah:
- 2 Eggs at room temperature; plus enough water at 80 degrees F to make 1 ½ cups
- 2 tsp yeast
- ¼-Cup oil
- 2 Tbsp sugar
- 2 tsp salt
- 4 ½ Cups bread flour
Topping:
- Apples; diced
- Cinnamon and sugar
Glaze:
- 2 Egg yolks
- 1 Tbsp water
Instructions for making an Apple Cinnamon Pull-Apart
Challah:
1) Using
a bread maker, add the ingredients in the order listed. Set it to dough and let
it go. It will take over an hour to mix and rise.
2) Punch
it down and transfer to a flour or oiled surface. I could not remember how many
balls they had so I divided mine into 12 balls. Attempt to make the balls the
same size, however, if they are not; do not fret.
3) Liberally
place apple chunks between each ball and even a few under and on top of them. Sprinkle
with sugar and cinnamon, the amount you use is up to you.
4) Place
the pan in a warm humid place and allow the balls to double in size. Dab with
the egg yolk glaze and place in a preheated oven set at 350 degrees.
5) Bake
for 25-30 minutes.
