Apple Challah Recipe: Sweet Braided Holiday Bread

Rosh Hashanah Honey Apple Challah

This apple challah is inspired by traditional Rosh Hashanah customs: sweet bread and apples dipped in honey to welcome a sweet new year. I chose apples instead of raisins for a fresher, juicier filling—especially if you prefer fruit chunks to dried fruit. The dough is based on a reliable enriched challah recipe that produces a soft, tender crumb without being overly sweet, so the loaves pair equally well with savory meals or as a dessert component.

The apples in this version are left unsweetened so they retain a bright, natural flavor. For extra warmth, you can add a teaspoon of ground cinnamon to the apples. The recipe is forgiving and works well when mixed by hand or with a stand mixer.

Ingredients

• Flour: a mix of unbleached all-purpose flour and bread flour creates a soft, tender crumb. You may use only one type if needed.
• Instant yeast: convenient and reliable. See notes below for active dry yeast substitution.
• Honey: adds gentle sweetness to the dough and to the final glaze.
• Salt
• Canola oil: or any neutral-flavored oil. Olive oil can be used if preferred.
• Warm water (about 100–110°F / 38–43°C)
• Egg yolks from large eggs, at room temperature
• Large egg at room temperature
• Fresh apples: peeled, cored and cut into 1/4–1/8 inch pieces (about 2–3 medium apples or 400 g). Use firm varieties such as Granny Smith or Honeycrisp so the pieces hold their shape and retain moisture. Add 1 teaspoon ground cinnamon if you like.
• For the egg wash and topping: 1 beaten egg mixed with a tablespoon of honey, and optional sesame seeds or sliced almonds. Warm honey for brushing after baking is optional.

Step-by-Step Instructions

Make the Dough

1. In a large bowl, sift or whisk together the flours, salt, yeast, and sugar. In a separate bowl, whisk the egg yolks, whole egg, honey, oil, and one cup of warm water until smooth.
2. Gradually add the dry ingredients to the wet mixture. Use a wooden spoon until the flour is hydrated and a shaggy dough forms.
3. Turn the dough out and knead by hand until smooth, elastic, and slightly bouncy—about 3–4 minutes. If the dough is sticky, resist adding large amounts of extra flour; it will firm up after the first rise.
4. Place the dough in a lightly oiled bowl, coat the top with oil, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 2–3 hours.

Using a Stand Mixer

Place the dry ingredients in the mixer bowl. With the mixer on low, add the wet ingredients and mix until combined. Switch to the dough hook and knead on medium speed for 2–3 minutes until the dough is smooth and elastic. Proceed with the first rise as above.

Assemble the Apple Challah

1. Punch the risen dough gently to release excess air. Divide into six equal pieces (three strands per loaf; this makes two round challahs).
2. Roll each piece into a 16 × 4 inch rectangle using a rolling pin.
3. Scatter about one-sixth of the chopped apples along each rectangle, leaving roughly a one-inch border around the edges.
4. Roll the dough over the apples and then over itself to form a log. Pinch the seams and ends to seal. Repeat for all pieces.
5. Use three logs to braid each challah, then coil the braid into a round shape and tuck the ends underneath.
6. Place the shaped loaves on a baking sheet lined with parchment paper.
7. In a small bowl, beat together the egg and honey. Brush the tops of the loaves with the egg wash and sprinkle with sliced almonds or sesame seeds if desired.
8. Allow the loaves to rest in a warm place for the second rise, about 90 minutes, until noticeably puffed.
9. Preheat the oven to 350°F (180°C). Bake the challahs for 30–35 minutes, or until golden brown and the internal temperature reaches 180–200°F (82–93°C).
10. Remove from the oven and transfer to a wire rack. Brush with warm honey while still warm, if you like.

You can braid the loaves with four, five, or six strands if you prefer a different look; a simple three-strand braid rolled into a round is a quick and attractive option.

Tips

• Avoid over-hydrating: start with one cup of water and add a tablespoon at a time only if the dough seems very dry. Allow a few seconds for the flour to absorb moisture before adding more.
• Sticky dough is okay: if the dough feels sticky after kneading, don’t immediately add extra flour. It firms up after the first rise and will be easier to handle.
• Don’t overfill with apples: divide the apples into six equal portions so each dough piece receives the same amount; too much filling makes braiding difficult.
• Let it rest before slicing: allow the challah to cool slightly so the filling sets and slices cleanly.

Yields

This recipe makes two large round apple challahs, enough for 4–6 people per loaf. They serve well as part of a holiday spread or any special meal.

Make Ahead and Storage

• Make ahead: prepare the dough the night before and let it rise slowly in the refrigerator. Shape and bake the next day.
• Store: challah is best the same day. Keep at room temperature in an airtight container for up to two days. For longer storage, wrap tightly and freeze for up to two months; thaw at room temperature before serving.