* Exported from MasterCook *
Bread, Apple Cinnamon Pretzel Challah
Recipe By : Stef Pollack
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For the challah:
4 cups all-purpose flour
1 tsp salt
2 1/4 tsp yeast
1/3 cup honey
1/2 Tbsp vanilla extract
3 large eggs
2 egg yolks
3 Tbsp vegetable oil
1/2 cup warm water
For the filling:
8 ounces dried apples
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/3 cup brown sugar
For the pretzel topping:
1/2 cup water
2 Tbsp baking soda
1/4 tsp sea salt -- any salt that isn't finely
ground will work
For the glaze:
3 Tbsp powdered sugar
1 tsp apple juice
Learn to make an extra special challah for Rosh Hashana or any time
you want a treat.
Yield: 1 braided challah loaf
Make the challah: Whisk together flour, salt, and yeast in the bowl
of a stand mixer.
Add honey, vanilla extract, eggs, egg yolks, vegetable oil, and water.
Place the bowl on the stand mixer fitted with dough hook. Mix on low
for 30 seconds and gradually increase to high speed. Continue to mix
for about 2 minutes or until the dough starts to come together.
Remove from the mixing bowl and turn out to a surface covered with a
little oil. Form the dough into a ball.
Place in a loosely covered bowl (I suggest covering with lightly
oiled plastic wrap) and set out to rise for about two hours or until
roughly doubled in size.
Make the spiced apple filling: Place all ingredients into a food
processor and process until the apples are in approximately 1/4 inch pieces.
Shaping the challah: Punch down the dough.
Divide the dough into four even pieces. Roll a piece of dough out to
approximately 12" by 4 1/2". Spread 1/4 of the apple filling onto the
dough, leaving a small border around the edge.
Roll the dough tightly around the filling, forming a log.
Repeat with the other three dough pieces.
Set in a warm place to rise for 90 minutes.
Make the pretzel topping: Preheat oven to 350F.
In a small pot, bring water and baking soda to a boil.
Remove from heat and set on the counter until it's cool enough to
touch. Generously brush the liquid over the top of the challah,
making sure to get into the crevices.
Sprinkle sea salt over the dough.
Bake for 40 minutes or until the top is golden and you can see some
light browning in the folds of the bread.
Set on a cooling rack to cool.
Mix ingredients in a small bowl. Add more powdered sugar or juice as
needed to create a glaze that will drip slowly off of a spoon.
Drizzle over cooled challah.
S(Internet address):
https://redstaryeast.com/recipes/apple-cinnamon-pretzel-challah/
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Per Serving (excluding unknown items): 235 Calories; 5g Fat (17.2%
calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber;
66mg Cholesterol; 664mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0909