Mini Apple Challahs

By Karina Chaberman Fincheltub  |  Photography by Vera Franceschi



  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1/2 cup warm water
  • 4 cups of all-purpose flour
  • 1/4 cup sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 1/4 cup canola oil
  • 3/4 cup warm water
  • 1 cup crushed apple chips



  1. In a bowl, mix the sugar, yeast and ½ cup of warm water. Put in a dry, warm place and let rise.
  2. In the bowl and electric mixer fitted with the hook attachment, add the flour, sugar and salt, and mix to combine. With the motor running add the yeast mixture and combine; add the ¾ cup of warm water, oil and eggs and knead. Add the apple chips and knead for about 10 minutes more.
  3. If you see that the dough is still too loose, add a little more flour. It should be a soft and sticky dough but one that holds its shape.
  4. Put the dough on a lightly floured surface and knead a few times. Oil the bottom and sides of a bowl and move the dough in it to coat with the oil. Score the top of the dough a few times, cover with a damp towel and put in a dry warm place to proof until it doubles in size, about 2 hours.
  5. Take out the dough and punch it to take a little of the air out. Shape into a square and cut in half so you end up with 2 long rectangles.
  6. Cut about 28 long pieces out of them, all same size. Roll them out into long logs. Take 3 and braid them like a regular jala, then take one end and roll it onto the other side to make a circle.
  7. Repeat with the remaining pieces. Put the challas in a baking sheet lined with parchment, and brush them carefully with a mixture of egg wash and honey. Let proof a second time, about 1 more hour. Preheat the oven to 350. Bake the bread until the tops are golden brown and they are fully cooked, about 40 minutes.