Cinnamon, Challah, and Apple Toast Crumble

photo by Chelsie Craig / styling by Claire Saffitz / Bon Appetit

Serves 10

This is a combination cobbler and bread pudding that is perfect for Rosh Hashannah dessert. It appears in this month’s Bon Appetit magazine and I’ve done just a small amount of editing to make it pareve and added a bit more spices. It comes out very pretty. Make sure to place something under the baking dish as some of the cooking juices may spill over.

10 tablespoons unsalted margarine, room temperature, plus more for pan
½ cup sugar
1½ teaspoon ground cinnamon
Pinch of fresh grated nutmeg AND a pinch of cloves
½ teaspoon ground cardamom (optional)
Pinch of kosher salt
2 lb. apples or pears (can be made with peaches, plums or blueberries)
1 teaspoon vanilla extract
1 loaf challah , sliced ½” thick (you’ll need 12–15)
Maple syrup and pareve vanilla ice cream (for serving)

Place a rack in middle of oven and preheat to 350°F. Grease a shallow 2-qt. baking dish. Mix sugar, cinnamon, nutmeg, cloves, and cardamom, and salt in a small bowl. Toss fruit, vanilla, and ¼ cup sugar mixture in a medium bowl; set aside.

Spread 10 tablespoons margarine in a thin layer across each slice of bread, working margarine all the way to the edges (you might have extra margarine, depending on the size of your slices). Generously sprinkle remaining sugar mixture over greased side of bread. Add any leftover sugar to reserved fruit. Fit about half of bread slices along bottom and up sides of prepared dish, placing sugared side down and overlapping slightly. Scatter reserved fruit over and top with remaining slices of bread, placing sugared side up and shingling to cover fruit. Place dish on a rimmed baking sheet and cover tightly with foil. Set a cast-iron skillet on top to weigh down; bake until juices are bubbling, 50–60 minutes.
Carefully remove dish from oven; remove skillet and foil. Bake, uncovered, until golden brown, 10–15 minutes more. Let cool 20 minutes.

Divide baked cinnamon toast among plates, top with a scoop of pareve ice cream, and drizzle with maple syrup.
Do Ahead: Dessert can be baked 1 day ahead. Let cool, then store tightly wrapped at room temperature. Reheat, uncovered, in a 300° oven.

Cinnamon Bun Bites

Serves 8-10

This is from an old Martha Stewart Magazine but it is a fun favorite to make with kids. It does require parental involvement but they will be so proud to be a part of making something so good and so adorable.

1/2 cup warm water
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
4-1/2 cups all-purpose flour, plus more if needed
4 large eggs
1-1/4 cups sugar
2 teaspoons coarse salt
1 stick unsalted butter or margarine, softened, plus 1/2 stick, melted, and more for dish
2 tablespoons ground cinnamon
Vanilla Glaze

2 cups confectioners’ sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1 tablespoon milk, or non-dairy creamer (orange juice works so great too)

Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.
Add 1 stick butter or margarine, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.
Lightly grease a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter/margarine in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.
Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.

Mix the confectioners’ sugar, butter, and vanilla together.
Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.

Eggless Round Challah


5 tablespoons dry active yeast (like Fleishman’s- not rapid rise)
2 cups sugar
5-1/2 cups very warm water
(mix all ingredients until foamy)

1 tablespoon vanilla extract
1 teaspoon of salt
1 1/2 cups canola oil
5 lbs bread flour ( I like Gold Medal Better for Bread in orange bag or hi gluten flour)


Place sugar, yeast and hot water in a very large bowl. Stir and let sit for 5 minutes.

Add oil, vanilla, salt and a few cups of flour. Stir until consistent. Keep adding flour until the dough becomes very stiff and then knead by hand. Gradually add all of the flour.

Knead in a large bowl until dough is consistent and smooth and not too sticky. Place in greased bowl, cover and place in a warm place and let rise for 45 minutes. When doubled in size, remove from bowl and knead a bit more with your hands.

Shape and place in round pans. Let rise for 30 – 45 more minutes. Don’t brush with egg wash if you’re preparing an eggfree challah.

Bake at 350 for 30 minutes

yield: about 5 round challahs

Tamar Warga, MS-CCC, SLP
Is a licensed and certified Speech Language Pathologist and a certifiably crazy mother of 10 (4 with food allergies). She is author of “A Taste of Sweetness” Rosh Hashana Food Allergy E-Cookbook and “A Taste of Freedom” Passover Food Allergy Cookbook. With all of her spare time, Tamar has recently taken up blogging- “Where kosher Jews get allergy news.”

Chocolate Chip Challah

Any challah recipe
1 stick ( ½ cup) margarine, melted
¼ cup sugar mixed with 2 teaspoons cinnamon
¼ cup chocolate chips (optional)

After challah has had its first rising, grease 4 – 6 round pans, depending on which recipe you used. Break dough into small pieces and form balls (about the size of a small tangerine). Dip each ball of dough in the melted margarine and then in the cinnamon sugar. Place in pan. Balls of dough should be close to each other but not necessarily touching. When a pan is basically filled, move on to another. The amount of margarine and cinnamon-sugar is enough for approximately one pan and you will need to make more depending on how many challahs you make. If you want to add chocolate chips –for a very sweet new year! – mix them into the dough before forming the balls. Cover and follow your regular instructions for challah baking.

Almond Challah

Makes 1 loaf may be doubled or tripled

½ cup blanched almonds
½ cup sugar
2 teaspoons salt
1 cup pareve milk or soy milk, warmed to 100° -110°F
2 envelopes active dry yeast
4 large egg yolks
5 cups bread flour
2 sticks (16 tablespoons) unsalted margarine, melted

1 large egg yolk beaten with 1 teaspoon pareve milk, for glaze
About 2 tablespoons chopped almonds

In an 11 cup food processor, process the almonds with the sugar and salt until finely ground. Pour the warmed pareve milk on top but do not mix. Sprinkle the yeast over the milk and allow it to dissolve and proof, 5-10 minutes.

Add the egg yolks and pulse briefly. Add the flour, 1 cup at a time, pulsing briefly after each addition. With the machine on, add the melted margarine, pouring it very slowly toward the end, until most of the dough forms a ball around the blade. If necessary, add a few additional drops of pareve milk. Continue processing a few minutes more to knead the dough.

Shape the dough into a ball and place it in a greased bowl. Cover with greased plastic wrap. Allow the dough to rise in a warm draft-free place until double in bulk, 3-4 hours.

Punch the dough down and divide it into two pieces, one piece containing about two-thirds of the dough, the other, the remaining one-third. Now divide the larger piece into three, and, using your palms, roll these pieces into three long identical ropes. Braid the ropes. An easy way to do this evenly is to start the braid in the middle, then turn it upside down and braid the other side. Turn the ends under and press down to keep them joined together. Divide the smaller piece of dough in three and braid in the same fashion.

Place the smaller braid on top of the first braid. Transfer to a greased baking sheet, then cover with plastic wrap. Let the loaf rise until double in bulk, 1-1½ hours.

Preheat the oven to 350°F. Glaze the dough all over with egg wash. Sprinkle generously all over with sesame seeds or chopped almonds. Bake 45 minutes or until golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a rack and let cool.

Apple Challah

Apple challah


4 ounces (1 stick) unsalted margarine
3 ½ cups unbleached bread flour, plus more for surface
¾ cup warm water
2/3 cup honey
2 large eggs plus 3 large egg yolks
2 teaspoons active dry yeast (from one ¼-ounce envelope)
2 teaspoons coarse salt
1 ½ tart green apples, preferably Granny Smith, peeled and cut into ¼-inch-thick slices (about 1 ¾ cups)
More margarine for pan and bowl.


1. Spray a large bowl with non stick spray, melt 4 tablespoons margarine in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted margarine, the flour, water, 1/3 cup honey, the eggs and yolks, yeast, and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth, about 10 minutes.

2. Transfer dough to greased bowl, and brush with 1 tablespoon melted margarine. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 ½ hours.

3. Turn dough out onto a floured surface. Pat into a 8 ½-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted margarine; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.

4. Preheat oven to 375 degrees, with rack in lowest position. Grease a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Let rise again until dough almost doubles in volume, about 45 minutes more.

5. Heat remaining 4 tablespoons margarine and 1/3 cup honey in a saucepan over medium-low heat until melted. Brush dough with half the honey-margarine. Bake until golden brown and firm, about 35 minutes.

6. Brush challah with the remaining honey-margarine. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.

Chocolate Pinwheel Loaf

Chocolate pinwheel loaf
½ cup nondairy creamer or soy milk
¼ cup margarine
¼ cup sugar
2 teaspoons yeast
¼ cup warm water
2 eggs, beaten
3 to 3-½ cups flour
1 ounce unsweetened chocolate, melted and cooled

Combine creamer, margarine and sugar and heat in microwave, making sure margarine melts. Cool to warm but not hot and combine with yeast and water. Let yeast proof – about 10 minutes. Whisk in eggs. Stir in flour and knead, adding flour if necessary until elastic but not sticky. Divide dough in half. Place half in oiled bowl and cover. Knead melted chocolate into remaining half until completely blended. Place in oiled bowl and cover. Let rise about 1 hour.
Punch each dough down and roll into rectangle – approximately 18 x 10 inches. Place chocolate dough on top of plain dough. Roll up jelly-roll style starting at short end. Fold ends under and place, seam side down, in a greased 9 x 5-inch loaf pan. Cover and let rise for another hour.
Preheat oven to 350 degrees. Bake for 30 minutes. Remove from pan and cool on wire rack.

To gild the lily, you can put this glaze on the bread:

1 cup powdered sugar
2 tablespoons nondairy creamer
1 teaspoon vanilla

Whisk all ingredients together and drizzle over warm loaf.