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!