Apple Honey Challah
Celebrate a sweet new year with this delicious round Apple Honey Challah recipe. Serve on Erev Rosh Hashanah or have a slice for breakfast
Servings 12
Calories 452kcal
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 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
For Apple Filling
- 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
Honey Glaze
- 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
Egg Wash
- In a small bowl place the egg and the water. Whisk likely until combined
Assembly
- 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!
Notes
You may substitute the butter for margarine as a dairy free option.
Syrup and filling can be made in advance
Nutrition
Calories: 452kcal | Carbohydrates: 67g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 451mg | Potassium: 144mg | Fiber: 3g | Sugar: 27g | Vitamin A: 410IU | Vitamin C: 6.2mg | Calcium: 33mg | Iron: 0.9mg