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5 from 1 vote

Stuffed Apple Challah with Cinnamon Streusel Topping

Prep Time30 mins
Cook Time45 mins
Proofing2 hrs
Total Time3 hrs 15 mins
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: apple pie challah, apple stuffed challah, cinnamon apple challah
Servings: 12 servings
Calories: 343kcal
Author: Samantha Ferraro


Rolling Pin


Apple Mixture

  • 4 medium sized apples peeled and chopped into cubes
  • 1/2 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whiskey (optional)
  • Pinch of Kosher salt


  • 1 cup lukewarm water
  • 1 1/4 ounce packet active dry yeast
  • 1 tablespoon sugar
  • 3 tablespoons honey
  • 1/4 cup vegetable or grapeseed oil + more for greasing bowl
  • 2 eggs
  • 4 cups all purpose flour + more for kneading
  • 1 teaspoon kosher salt

Streusel Topping

  • 4 tablespoons softened unsalted butter
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 3/4 teaspoon cinnamon


Cinnamon Roasted Apples

  • Pre-heat oven to 425 degrees Fahrenheit and combine apples, brown sugar, cinnamon, salt, vanilla (and whiskey, if using) and stir together. Add mixture to a baking dish and bake fo4 30 minutes until apples are just tender and you can stick a fork through it.
  • Once done, remove from oven and let cool to room temperature. (I would even recommend making this a day or few hours ahead of time and let place in refrigerator until ready.

Cinnamon Streusel Topping

  • Combine flour, brown sugar, cinnamon, butter and salt in a bowl. Use your fingertips to rub butter into flour mixture until evenly distributed and set aside.


  • In the bowl of a stand mixer, add 1 cup warm water, yeast packet and sugar.
  • Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes until it foams up.
  • In the same bowl, add eggs, oil and honey and whisk together.
  • Using a dough attachment on your mixer, begin mixing and gradually add flour and salt, about 1/2 cup at a time. Continue until everything is incorporate and dough is in a cohesive ball.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes until dough is smooth. Too see if the dough is ready, press your finger in and if the dough bounces back quickly, it's ready.
  • Place dough in a lightly oiled bowl, turning so dough has a light layer of oil on all sides. Place a towel or plastic wrap over the bowl and let rise for about 1 hour -1 1/2 hours or until doubled in size.
  • Pre-heat oven to 350 degrees Fahrenheit.
  • Punch the dough and divide dough into 2 balls, this will be your challot. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 pieces, this will be your braid strands.. Take 1 of the strands and roll making a long snake, about 10-12 inches long, about 1-2 inches thick. Use a rolling pin to flatten the strand if needed.
  • Divide apple mixture between the strands, draining any excess liquid so the apples are not too wet and seal the strand.
  • Braid a 3 strand braid and roll into a circle to make a round challah. Place challot on baking sheet and let rise for another 20 minutes.
  • Brush challot with egg wash and top with streusel topping.
  • Bake challah for 40-45 minutes until cooked through. if topping begins to darken too fast, cover with foil for the last 10 minutes.


Make the roasted apples ahead of time so it has time to cool. 
When filling challah, be sure to drain any excess liquid so the filling isn't wet. 
You can also make the dough ahead of time, just let it rise in the fridge, anywhere from 8-24 hours ahead of time. 
Since the challah has filling, it will take longer to bake than traditional challah, so keep an eye on it, but should take about 40-45 minutes. 
If challah is getting too dark, cover with foil adn continue baking. 


Calories: 343kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 210mg | Potassium: 143mg | Fiber: 3g | Sugar: 21g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg