Rochie Pinson, Shlucha in Carroll Gardens, Brooklyn, and author of “RISING: The Book of Challah,” demonstrates a beautiful new challah idea for your Rosh Hashanah meals.
Joined by special guest, Mica Soffer, Editor and Publisher of COLlive.com, Pinson shows that making these gorgeous apple honey challah rosettes is not only fun, but also an easy way to change things up this Rosh Hashanah.
Dipping apples into honey is as Rosh Hashanah as it gets. So is challah dipped in honey. Now you can have your apple, honey and challah all rolled into one beautiful little rosette. It’s like having your challah and eating it too! The coming year is looking very sweet indeed.
“RISING: The Book of Challah” is available in bookstores, and fine kitchen stores, as well as on Amazon.com. It is also available in select Anthropologie stores and in their online store this Chanukah season. Follow Rochie Pinson on her challah journey through Instagram @rochiepinson and on her website therisinglife.net.
Use your own favorite challah dough or follow my recipe below.
approx 30 challah rosettes / each pair of rosettes is made with 6 oz of dough.
*note: this quantity of dough is not enough to separate with a bracha. To make a larger quantity please see my recipes in RISING: The Book of Challah.
muffin trays or individual muffin cups or large baking sheet
2 granny smith apples,
2 red delicious (or other red) apples
1/2 Cup Sugar combined with 2 tsp cinnamon
2 Cups very warm water
3/4 cup honey
4.5 tsp granulated yeast
4 cups +
3-3.5 cups all-purpose unbleached white flour
1.5 Tblsp sea salt
1/2 cup canola oil
1 tsp vanilla
1/2 tsp cinnamon
2 large eggs
* In large bowl combine the warm water, honey and yeast. Allow to froth
* Add the first quantity of flour and the salt and stir to combine
* Add the eggs, oil, vanilla and cinnamon and stir again until smooth
* Gradually add the rest of the flour until the dough is workable enough to knead.
* Turn the dough out onto a floured surface and knead until dough is elastic, and springs back when poked.
* Only add enough flour for the dough to be workable, it should still be a bit sticky.
* Place dough in bowl and turn in a tsp oil to coat the top of the dough.
* Cover the bowl and allow the dough to rise for about 1.5-2 hours or until it has doubled in bulk
* Let the air out and separate the challah (without a blessing for this size dough)
* Preheat the oven to 350F
* Once the rosettes are shaped, don’t wait too long before placing in the oven.
* Glaze as usual with egg glaze, bake for 20-25 minutes
* Remove from muffin cups or tins to cool on rack
Shaping instructions in the video. For illustrated shaping example see illustration below, excerpted from the cookbook’s braiding and shaping section.