Celebrate a sweet new year with this beautiful Apple Honey Challah. This round challah is filled with apples, warm spices, and finished with a shiny honey glaze.
Apple Honey Challah
This Apple Honey Challah is a beautiful round challah filled with sweet apples, cinnamon, nutmeg, ginger, and a glossy honey glaze. It is perfect for Rosh Hashanah, Shabbat, breakfast, brunch, or gifting.
Think of it as a cross between challah and babka. The dough is soft and tender, the filling is sweet and warmly spiced, and the honey glaze gives it that gorgeous shine.
Why You’ll Love This Apple Honey Challah
- Beautiful centerpiece for Rosh Hashanah
- Filled with apples and warm spices
- Finished with a sweet honey glaze
- Soft, moist, and flavorful
- Perfect for breakfast or brunch
- Leftovers make amazing French toast
Every slice has tender challah, buttery spiced filling, sweet apples, and that classic honey flavor that makes it perfect for a sweet new year.
Why Use A Springform Pan?
This challah has a generous apple filling, so baking it inside a 9-inch springform pan helps it rise upward instead of spreading out. It also helps create a tall, round loaf that looks beautiful on the holiday table.
Place the springform pan on a baking sheet before baking to catch any possible drips.
Tips For Success
- Dice the apples small, so they roll easily inside the dough.
- Do not overfill the dough, or it may leak while baking.
- Use a sharp knife to cut the logs lengthwise.
- Keep the cut side facing up when shaping so the filling shows.
- Tent with foil if the top browns too quickly.
- Let the challah cool before slicing so the filling sets.
The shaping process can get a little messy, but the result is absolutely worth it.
How To Shape Apple Honey Challah
After the dough rises, divide it in half. Roll one piece into a rectangle, spread with the spiced butter filling, and sprinkle with apples.
Roll the dough tightly into a log, then cut the log in half lengthwise to expose the filling. Repeat with the second piece of dough.
Arrange the four strands cut-side up in a hashtag pattern, then weave over and under to create a round challah. Tuck the ends underneath for a neat finish.
There are many tutorials online for weaving round challah. This video is helpful if you want a visual guide.
Second Rise And Baking
Place the shaped challah into the prepared springform pan and let it rise again for about 1 hour. It will puff up beautifully before baking.
After baking, brush the hot challah with honey glaze. This gives the loaf its shiny finish and adds extra sweetness.
Make-Ahead And Storage
The apple filling and honey glaze can be made one day ahead. Store them covered in the refrigerator until ready to use.
Leftover challah can be wrapped tightly and stored at room temperature for up to 3 days. It also freezes well for up to 2 months.
I hope you can try this delicious Apple Honey Challah at home. If you do, tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Apple Honey Challah
Ingredients
For Challah Dough
- 1.3 lbs Bread Flour
- 3 1/4 teaspoons Active Dry Yeast
- 1 cup Lukewarm Water
- 1 Egg
- 1/2 cup + 1 tablespoon Sugar
- 2 teaspoons Salt
- 1/4 cup + 1 tablespoon Vegetable Oil
For Apple Filling
- 2 Granny Smith Apples cored, peeled, and diced
- 1 Lemon
- 3/4 cup Sugar
- 1 1/2 sticks Unsalted Butter
- 2 tablespoons Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Salt
Egg Wash
- 1 Egg lightly whisked
- 1 tablespoon Water
Honey Glaze
- 2 tablespoons Honey
- 2 tablespoons Water
Instructions
For Challah Dough
- In the bowl of a stand mixer, combine the yeast, 1 tablespoon sugar, and warm water. Stir gently and let stand for 5 minutes until foamy.
- Add the remaining sugar, egg, oil, flour, and salt. Using the dough hook attachment, mix on medium speed until a soft dough forms.
- Continue kneading for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add additional flour 1 tablespoon at a time.
- Transfer the dough to a lightly greased bowl. Cover with a dish towel and let rise in a warm place for 1 hour, or until doubled in size.
For Apple Filling
- Using a handheld mixer or stand mixer, beat the butter, sugar, cinnamon, nutmeg, and ginger until creamy and well combined.
- Toss the diced apples with the lemon juice to prevent browning while the dough rises.
For Honey Glaze
- In a small saucepan, combine the honey and water.
- Bring to a gentle boil over medium heat, stirring until the honey has completely dissolved.
- Remove from the heat and allow to cool slightly.
For Egg Wash
- In a small bowl, whisk together the egg and water until smooth.
Assembly
- Grease a 9-inch springform pan and set aside.
- Divide the risen dough in half.
- Roll one portion of dough into a large rectangle. Spread half of the spiced butter mixture evenly over the surface, leaving a 1/2-inch border around the edges.
- Sprinkle half of the diced apples evenly over the butter mixture.
- Starting from a long side, roll the dough tightly into a log. Pinch the seam closed.
- Using a sharp knife, cut the log in half lengthwise to expose the filling.
- Repeat steps 3 through 6 with the remaining dough and filling.
- Arrange the four dough strands cut-side up in a hashtag (#) pattern, weaving them over and under one another.
- Following the weave, shape the dough into a round challah. Tuck the ends underneath to create a neat round loaf.
- Transfer the challah to the prepared springform pan. Cover with a dish towel and let rise for 1 hour in a warm place.
- Preheat the oven to 350°F.
- Brush the top of the challah with the egg wash.
- Place the springform pan on a baking sheet to catch any drips.
- Bake for 20-25 minutes.
- Reduce the oven temperature to 300°F. Loosely tent the challah with aluminum foil to prevent over-browning and continue baking for 40-50 minutes, or until fully baked and golden brown.
- Remove from the oven and immediately brush the top with the honey glaze.
- Let cool in the pan for 10 minutes. Remove the springform ring and transfer the challah to a wire rack to cool completely.
- Slice and enjoy!
Notes
- Butter may be replaced with margarine for a dairy-free version.
- The apple filling and honey glaze can be made in advance.
- Use a springform pan to help the challah rise upward instead of spreading.
- Place the springform pan on a baking sheet to catch any leaks.
- Cover the top with foil if it browns too quickly.
- Let the challah cool before slicing so the filling sets.
- This challah is best served the same day but can be reheated gently.
- Leftovers make amazing French toast.
Nutrition
Frequently Asked Questions
Can I make Apple Honey Challah dairy-free?
Yes. Replace the butter with margarine or a dairy-free butter substitute.
Can I make the filling ahead of time?
Yes. The apple filling and honey glaze can both be made up to 1 day in advance.
Why bake challah in a springform pan?
The springform pan helps the filled challah rise upward and hold its round shape instead of spreading.
Can I freeze Apple Honey Challah?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm gently before serving.
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Walnut Honey Bread
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Is 1.3 pounds of flour correct. Time to get out my scale.
Yes Bonnie! I usually measure flour by weight to be more precise. 1.3 lbs is a little less than 4 cups of bread flour
Thank you, i hope to make it tomorrow . Shana Tova
Shana Tova to you and your family Bonnie!
The challah turned out amazing! May your year be as sweet as this challah. Bonnie
yay! thanks for the feedback Bonnie! glad you liked it! Same wishes to you! Happy 5779