Sponsored by Glicks
Personally, I am OBSESSED with fitting as many of the simanim into my Rosh Hashanah meal as possible. This pull-apart challah allows you to get tons of simanim onto your table before the main meal even starts!
You can pick as many or as few of the fillings as you would like, and of course the topping options are endless! If you want to know what filling is inside each bun, just assign each filling their own specific topping, or you can totally just top the buns randomly and do a “simanim surprise” challah! Either way, this pull-apart challah adds a touch of fun, elegance, and good fortune to your Rosh Hashanah table!
I always find Glicks High Gluten Flour to be reliable, and it’s my go-to choice when baking challah.
I’ve included some possible challah bun filling options (all recipes may be double or tripled depending on how many challahs and challah buns you are making. You also may have leftover filling depending on how many of the buns you choose to fill with that particular topping).
Ingredients:
1.5 pounds of honey cinnamon dough, honey dough, or a mixture of the 2, after its first rise, divided into 12 equal pieces
1 beaten egg, for egg wash
Fillings (recipes are below)
Toppings (see below)
Directions:
1. Roll each piece of challah into a circle approximately 4 inches in diameter.
2. Place around 1 to 1.5 tablespoons of filling in the center of each circle.
3. Lift dough up and around the filling, pinching as you go.
4. Pinch ends together to seal the dough shut.
5. Roll between your hands to smooth the ball.
6. Egg wash each bun and top with desired topping.
7. Place seam-side down in a parchment-lined 9-inch cake pan.
8. Cover and let rise for 30 minutes.
9. Bake at 350 degrees Fahrenheit for 30 minutes or until golden.
Filling Recipes:
Pomegranate Glazed Apple Filling:
Ingredients:
1 medium Granny Smith apple, peeled and diced into 1/2-inch cubes
1 tablespoon margarine or vegan butter
2 tablespoons pomegranate juice
1 tablespoon sugar
Pinch of salt
(Optional: add a splash of red food coloring for a brighter filling!)
Directions:
1. Melt margarine or vegan butter in a small saucepan over medium heat. Add apples and cook until soft, around 3-5 minutes. Add pomegranate juice, sugar, and salt and raise the heat so the mixture gently simmers. Cook until most of the water evaporates and the sauce gets syrupy. Let cool.
2. Use a paper towel to gently remove any excess moisture from the apples before stuffing.
Date and Chocolate Chip Filling:
Ingredients:
1/2 cup mixed chopped dates and mini chocolate chips
Directions:
1. Mix ingredients until combined.
Carrot Muffin Filling:
Ingredients:
1/3 cup freshly grated carrots
1/2 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoon melted margarine or vegan butter
Directions:
1. Mix ingredients until combined.
Topping Options:
Sesame seeds- black or white
Coarse Sugar
Sunflower Seeds
Pumpkin Seeds (Pepitas)
Oats
Cinnamon Sugar
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