Apple Pie Stuffed Challah Bread

One of my favorite things ever - EVER - ever is to make bread from scratch. Quick bread, yeast bread, bread, bread, bread. And, one of my most favorite things is challah bread. And, anything apple stuffed. And, I bring you this brain child, apple stuffed challah bread. In a pretty, swirly circle inspired by Molly's recipe at Barney's.

Pretty, pretty. This bread whips up surprisingly quick - if you don't count the rise time. And as much as I love the braided version, it's so great not to have to think when making the bread. It's just one quick roll and one final rise.

There's such a yummy balance here. The bread has a little crunch on the outside, but is pillowy and soft on the inside. Just sweet enough and nice and cinnamony. I love cinnamony things. And apple thing. And everything fall. This bread even won over one picky eater I know and two apple lovers.

Pro tip: eat warm with salted butter. Pro-er tip: eat warm with cinnamon honey butter. You heard me. We've got some leftovers, and I'm seriously considering making some french toast with it. Challah bread makes some darn good french toast.

But, first. I bring you my adapted recipe. And then, I dream of apple picking and picnics. Let's stuff some apple pie into some challah bread.

Recipe adapted from My Name is Yeh via the Window

Ingredients:
3/4 c warm water
1 Tbsp dry yeast
1/14 c. + 2 tsp + 2 Tbsp brown sugar
1 tsp slat
3 c. flour
1 Tbsp + 1 tsp cinnamon
1/3 c vegetable oil
3 eggs
2 apples
1 Tbsp butter
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp cornstarch + 2 tsp water

Directions:

1. Combine the warm water (it should not be so hot that it burns your finger), yeast and 2 tsp brown sugar. Let sit for a few minutes until the top is gross and foamy.
2. Mix 1/4 c. brown sugar, flour, salt and cardamom and set aside. Mix oil and 2 eggs.
3. Add the yeast to the dry ingredients, followed immediately by the oil and eggs. Mix until it forms a dough and then knead until smooth (7-10 minutes, and my favorite part)
4. Oil a large mixing bowl and place the dough inside. Cover with saran wrap and let sit until double in size (about 2 hours)
5. Meanwhile, peel and thinly slice the apples. Brown the butter and spices. Saute the apple in the browned butter and add the brown sugar. Cook until the apple is tender (10-15 minutes) and add the cornstarch mixture (dissolve 1 tsp cornstarch in 2 tsp water). Cook until thick and bubbly. Set aside and let cool.
6. Roll the dough into a 10 X 14 rectangle on a lightly floured surface. Sprinkle the surface with brown sugar and evenly distributed the cooked apples. Then roll the rectangle lengthwise, seal the edges and wrap it around to form a coil. Beat remaining egg and brush over dough. Sprinkle with raw sugar and salt. Let rise for 30 minutes while the oven preheats to 375. Bake on parchment paper in a jelly roll pan (I did it on a cookie sheet and got caramelized sugar in the bottom of the oven :( ) for 40 minutes. Let it cool and enjoy!