In the bowl of the mixer, add the yeast, 1 tablespoon of sugar and warm water. Mix lightly and cover with a dish towel for 5 minutes for yeast to activate 

Add the sugar, egg, oil, flour, and salt and mix using your dough hook on medium speed until the dough comes together. If dough is too liquid or too sticky, add more flour, 1 tablespoon at a time

When dough comes together and is soft and elastic, remove from mixer and place in a greased bowl. Cover with a dish towel and let it rise for 1 hour (or until doubled its size) in a warm area

Mix the butter with the sugar, cinnamon, ginger and nutmeg until creamy. Using a handheld mixer or a stand mixer 

Mix apple cubes with lemon juice to avoid turning brown while the dough rises

In a small saucepan combine the honey & water

Bring to a boil over medium-high heat while stirring with a spoon until honey dissolves

Remove from heat and let it cool 

In a small bowl place the egg and the water. Whisk likely until combined 

Grease a 9" springform pan

Divide dough in half. Roll one-half into a rectangle. Spread half of the butter filling onto rectangle, leaving a ½-inch border on all sides. Sprinkle the apple cubes all over the butter mixture

Starting at one long side, roll up dough, and press edge to seal. Cut rope in half lengthwise. 

Repeat with the same steps with the other half of the dough

Place the 4 strands of dough cut side up in a hashtag pattern (over, under, over, under) and follow the steps to make a round challah. Tuck the ends of the dough

Place dough into the prepared pan and cover with a dish towel and let it rise for 1 hour in a warm area

Preheat oven to 350 degrees Fahrenheit

Brush the top of the challah with the egg wash 

Place the springform pan over a cookie sheet (to catch any spills) and bake for 20-25 minutes

Lower the heat to 300 degrees Fahrenheit and cover Challah with aluminum foil (to prevent tops from burning) and continue baking for 40-50 minutes or until challah is baked all the way through

When challah is out of the oven, brush tops with honey syrup. Unmold and let it cool on a cooling rack

Enjoy!