Bundt Pan Challah

In case you didn’t notice, I LOVE making challah bread.  The other day I was flipping through a million food posts on Facebook when I came across one of the Jewlish videos.  They were making an Apple Challah in a bundt pan and it looked delicious.  I couldn’t resist the challenge to make it!  I sat there and paused the video at each ingredient and scribbled them down on my scratchpad.  Yes, I could buy their cookbook and follow the instructions step by step but it was more fun to just figure it out.  I have made a few changes to the recipe and it’s perfect!  I altered the flour amount and use honey instead of sugar.  I made two different versions, Apple Cinnamon and Nutella.  A few tips for you to keep in mind…the dough is very sticky so when you are kneading it in the mixer, you may need to add about 6-8 TBS of additional flour.  This will help the dough pull away from the sides of the bowl.  There will be some leftover residual but you can scrape it all out with a bowl scraper when you move the dough to a clean, oiled bowl for resting time.  Also, make sure your surface is floured really well when you roll it out. It will try to stick to your counter so keep your roller, counter and hands well floured. Check out the Jewlish Facebook link to show you how to layer and fold.  It’s super easy but a visual is helpful.  Jewlish Apple Challah Scroll down their page a little and you will see the video.  Use a dough scraper to cut your pieces.  It’s much better than a knife. Give this one a go and let me know what you think!

 

Print Recipe
Bundt Pan Challah
Servings
Ingredients
Apple Cinnamon
Nutella
  • 1 13 oz Nutella (You will use about 2/3 of jar)
Servings
Ingredients
Apple Cinnamon
Nutella
  • 1 13 oz Nutella (You will use about 2/3 of jar)
Instructions
  1. Add warm water, yeast and sugar to the bowl of a stand mixer and let stand for 5-10 minutes. The yeast will activate and develop a foam on top of the water. Add flour, eggs, honey, oil and salt to the bowl and give it a stir. Using dough attachment, knead on speed 2 for 10 minutes. The dough will be very sticky so plan to add 6-8 TBS of additional flour during the kneading process so the dough will pull away from the side of the bowl. Use a bowl scraper and scrape dough into a clean, well oiled bowl. Cover with plastic wrap and let rest for two hours.
  2. At the two hour mark, punch the dough gently down with your hand. Place the dough in the refrigerator and let chill for 1 hour or you can keep in refrigerator for up to 3 days.
  3. For the Apple Cinnamon: Preheat oven to 350 degrees. Spray a bundt pan generously with Pam and set aside. Flour counter surface well. Sprinkle dough with flour and scrape onto floured surface. Using a floured rolling pin, roll dough out to about 16x20 square, roughly. Four inches from the bottom, line about 8-10 apples across in a row then sprinkle a TBS of sugar and 1/2 tsp of cinnamon over them. Fold bottom of dough over the apples like a letter then repeat layer, sugar and cinnamon two more times folding as you go. If the dough sticks at all to the surface, flour your hands and gently lift it up adding a little more flour to the surface. You will have a large log at the end. Take a dough scraper and slice the challah log into ten pieces. Place the pieces in the bundt pan arranging them with the apples facing up. Then place an apple between each piece. Let rest for 15-30 minutes. Beat one egg and 1 TBS water in a bowl and generously brush over the dough. Sprinkle with cinnamon and sugar then bake for 30 minutes. Let cool in the pan for ten minutes then transfer to a cooling rack. When completely cooled (Good Luck!), slice and enjoy!
  4. For Nutella: Preheat oven to 350 degrees. Spray a bundt pan generously with Pam and set aside. Flour counter surface well. Sprinkle dough with flour and scrape onto flour. Using floured rolling pin, roll dough out to about 16x20 square, roughly. Four inches from the bottom, spread a layer of nutella across the dough, about 2 inches tall, then fold bottom of dough over the nutella. Repeat layer two more times folding over each layer as you go. If the dough sticks at all to the surface, flour your hands and gently lift it up adding a little more flour to the surface. You will have a large log at the end. Take a dough scraper and slice the challah log into ten pieces. Place the pieces in the bundt pan arranging them with the Nutella side facing up. Let rest for 15-30 minutes. Beat one egg and 1 TBS water in a bowl and generously brush over the dough. Bake for 30 minutes. Let cool in the pan for ten minutes then transfer to a cooling rack. When completely cooled (Good Luck!), slice and enjoy!
Recipe Notes
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