Poison Apple Challah

This Snow White inspired challah has the warm flavors of apples and cinnamon, which sounds a heck of a lot better than the poison apple that is offered to Snow White!

The challah is baked in an "upside down" fashion so that it creates a caramel apple sauce over the loaf. This loaf is best served warm for breakfast!

Challah

¼ Cup butter melted

3 Teaspoons instant yeast

1 Cup warm water

1 Egg

1 Teaspoon cinnamon

¾ Cup sugar

3-4 Cups flour

Red gel food coloring

Topping

2 Granny Smith apples

½ Cup butter

⅓ Cup brown sugar

1 Teaspoon cinnamon

1 Teaspoon vanilla

Whisk eggs, salt, butter, sugar, warm water, yeast, and food coloring in a large bowl.

Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.

Once the dough is fully mixed, turn onto a floured surface and knead for ten minutes.

Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.

While the dough is proofing, make the apple cinnamon topping by melting the butter in a saucepan. Add in the cinnamon, brown sugar, and vanilla. Stir continuously until the sugar is dissolved.

Cut the apples into small cubes and cook them with 1 tablespoon in butter until soft. Pour the caramel into two six inch cake pans until the bottom of the pan is completely covered. Add the apples on top of that.

Once the dough is doubled in size, punch down and cut into 8 strands. Using Four strands, create a hashtag with the dough and braid into a circle but pulling each strand counter clockwise. Pinch the bottom together and put the challah in the pan upside down.

Bake at 350 degrees Fahrenheit for 30 minutes. Turn out onto a plate while still warm and enjoy!