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RECIPE

Recipe: Dried apple cinnamon challah rolls

This is not just a Rosh Hashanah recipe - it's an M&S exclusive Rosh Hashanah recipe

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  • place PRE 15 - 20 minutes plus 3.5 hours proving
  • place COOK 15 - 20 minutes
  • place SERVES Makes 12 rolls
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Dried apples bring a concentrated apple flavour to these fluffy, plaited rolls and mean no peeling or coring.

The flavour is the very essence of Rosh Hashanah. Add a honey glaze or dip in honey for peak New Year vibes.

Method:

  • Mix the yeast, a pinch of the caster sugar and a couple of tablespoons of lukewarm water in a small bowl. Stir and leave for about 10 minutes —it should start frothing.

  • For the filling: blitz the apples cinnamon and brown sugar in a food processor until roughly 1 - 3mm. Or chop by hand then mix with the cinnamon and sugar.

  • Combine the flour and caster sugar in a large bowl. Make a well and add the beaten egg, yeast mixture and oil.

  • Measure out 200ml lukewarm water and add most of it to the flour mixture. Stir until the dough starts to come together. If very dry, add a little water gradually so it doesn’t get too wet. The dough should be moist not super sticky.

  • Once it has come together, sprinkle with the salt and knead in the bowl or on a lightly floured surface for about 10 minutes. If it’s very sticky, add a little flour.

  • Once smooth and springy, shape into a ball, pulling the surface down and under the base of the ball so it’s taut on the top. Place the dough into a clean, oiled bowl, rolling it in the oil to coat the surface, cover with clingfilm and leave until doubled in size. (1-2 hours)

  • Tip on to a lightly floured surface and press out into a rough rectangle. Top evenly with the apple/cinnamon mixture. Bring the sides of the dough up and over to encase the filling then knead until evenly distributed.

  • Line two baking sheets with baking parchment.

  • Turn the risen dough out on to a clean surface (add a little flour if it’s very sticky), weigh it and divide it into 12 equal pieces. Cut each piece into equal thirds, roll each into a sausage about 20cm long. Braid, then bring the ends together to form a circle, pressing together to help it stick.

  • Space the rolls on the baking sheets and loosely cover with clingfilm or a tea towel. Leave to rise in a draught-free place until puffy (30-60 minutes) heating your oven to 180°C about 20 minutes before the end of the rise.

  • When risen, lightly brush the rolls with beaten egg.

  • Bake for 15-20 mins, until the bottoms are golden brown and the rolls sound hollow when you tap them.

  • Cool on a wire rack.

  • If glazing, mix the honey with ½ tbsp of water and brush over the warm rolls.

Instagram: victoriaprever

Ingredients

12g active dried yeast (2 sachets)
70g caster sugar
500g strong white bread flour, plus extra for kneading/shaping
1 egg, beaten (plus a second beaten egg to glaze)
70ml sunflower oil
15g salt
For the filling:
100g M&S dried apples
2 tsp cinnamon
2 tbsp soft light brown sugar
Optional honey glaze:
2 tbsp M&S Collection Single Apiary Select Farm British honey

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