Honey-Apple Challah Knots
Ingredients
- Challah (recipe here)
- 4 cups (460 grams) diced peeled Honeycrisp apple (about 3 medium apples)
- 2 tablespoons (42 grams) honey
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon (2 grams) ground cinnamon
- 1/2 teaspoon (1.5 grams) kosher salt
- 1 large egg (50 grams), room temperature
- 1 tablespoon (15 grams) water
- Pearl sugar, for sprinkling
Instructions
- Prepare Challah through step 4.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, stir together apple, honey, granulated sugar, cinnamon, and salt. Cover and refrigerate for at least 30 minutes or until ready to use.
- Turn out Challah dough onto a lightly floured surface. Divide dough into 18 portions (about 65 grams each). Flatten or roll 1 portion of dough into a 6x3-inch rectangle with one long side closest to you. (Keep remaining dough covered with plastic wrap while you work.) Spoon 3 tablespoons (27 grams) apple mixture in a horizontal line along center third of rectangle. Fold bottom third up to cover filling; fold top third down, and pinch seam to seal. Gently pull and roll filled dough until it is a 10-inch-long rope. Tie rope in a knot, and tuck ends under. Place on a prepared pan. Repeat with remaining dough and remaining apple mixture. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1 1⁄2 hours.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash onto each roll. Sprinkle with pearl sugar.
- Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 30 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 5 days.
Shape & Bake: Honey-Apple Challah Knots
Prep the Filling
1. Line 2 baking sheets with parchment paper.
2. In a medium bowl, stir together apple, honey, granulated sugar, cinnamon, and salt. Cover and refrigerate for at least 30 minutes or until ready to use. This step is essential for two reasons: it allows all the flavors to permeate and infuse the apples, and it draws out some moisture in the apples so you don’t end up with a soggy knot.
Fill, Shape & Proof the Dough
1. Turn out Challah dough onto a lightly floured surface. Divide dough into 18 portions (about 65 grams each). Flatten or roll 1 portion of dough into a 6×3-inch rectangle with one long side closest to you. (Keep remaining dough covered with plastic wrap while you work.) Spoon 3 tablespoons (27 grams) apple mixture in a horizontal line along center third of rectangle. Fold bottom third up to cover filling; fold top third down, and pinch seam to seal. Gently pull and roll filled dough until it is a 10-inch-long rope. Tie rope in a knot, and tuck ends under. Place on a prepared pan. Repeat with remaining dough and remaining apple mixture. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 11⁄2 hours. Make sure the seams are facing down when you place them on the baking sheet.
Brush & Bake
1. Preheat oven to 350°F (180°C).
2. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash onto each roll. Sprinkle with pearl sugar.
3. Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 30 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 5 days.
