Honey Apple Challah Bread

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This apple stuffed challah is a great bread recipe that should be enjoyed all year long. With chunks of apple, and lots of honey, this rich and beautifully braided bread is as fun to make as it is to eat! 

Let’s Holla for some Challah, Whoop Whoop!

Sorry, I had to. I tried not to, but it came out anyway.

This Apple Challah Bread Recipe is a lovely bread loaf! If you have never made a challah before, you need to give it a try.

This dough is great to work with, and its so fun to twist it into a gorgeous braid. It always looks so pretty, and the apple chunks studded throughout the dough really shine.

Also try your hand at my sourdough challah recipe – which was braided with four strands in a straight loaf.

How do you make challah bread with apples?

This bread recipe is easier than you think! For the full set of directions, make sure you scroll down to the recipe card below.

Mix the dough

1. In a small bowl, whisk together the yeast, 1 tsp honey and 2/3 cup warm water. Let it stand for a few minutes until its foamy.
2. In the bowl of the stand mixer, whisk together the yeast mixture, oil, remaining 1/3 cup honey, eggs, and yolk.
3. Switch to the dough hook and add in the flour and salt, and mix on a moderate speed until the dough starts to pull together and form a craggy mass.
4. Lower the speed and knead the dough for 5 minutes, until smooth, elastic and a little sticky.
5. Transfer the dough to a large oil-coated bowl, cover with plastic wrap and allow to sit for 1 hour, or until almost doubled in size.
6. Turn the dough out onto a floured counter and gently press it into an oblong shape (the shape here doesn’t matter as long as you get it mostly flat and even).
7. Spread 2/3 of the apple mixture over 1/2 of the dough.
8. Fold the other half of the dough over the apples and seal the edges. Press the dough down, and re-flatten the dough.
9. Spread the remaining 1/3 of the apples over half of the dough, and fold the other half over the apples. At this point your dough should vaguely resemble a square-ish shape – tuck the corners under with your hands so it forms a rounded shape.
10. Turn the bowl you used before upside down and put it on top of your dough and let it sit for 30 minutes.

Braid a round challah

1. Divide the dough into 4 pieces. Roll and stretch each piece into a rope about 12 inches long (tuck any apple pieces that fall out back in with your finger).
2. Arrange two ropes in each direction, so they form a + sign.
3. Weave them so that one side is over and the other is under where they cross the other strand.
4. Take the four strands that come under and cross them over the strand to their right.
5. Take the four strands that come over and cross them under the strand to their left.
6. Tuck any corners or odd bumps under the dough to form a circle.
7. Transfer the dough to a parchment covered baking sheet or stone.
8. Beat an egg until smooth and brush over the challah (don’t get rid of the excess egg, you will be using it again!)
9. Let your bread rise for 1 hour.

Bake the bread

1. Preheat your oven to 375 F.
2. Brush your challah with the egg wash one more time.
3. Bake in the middle of the oven for 40-45 minutes – if the loaf starts to get too brown you can cover it with tin foil.
4. Cool on a wire rack before slicing. If you can. I couldn’t. 🙂
5. Enjoy!

How to use challah bread

Use it to make pumpkin cinnamon bread pudding, strawberry bread pudding, or french toast!

This challah is also pretty awesome when used for a grilled cheese sandwich, or just enjoyed with a drizzle of honey or apple butter.

No matter how you eat it, this bread is delicious!

How to store challah

Store cooled challah on the counter in a sealed plastic bag or air tight container for up to 4 days.

You can also freeze challah for 2-3 months.

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below! Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo

recipe from (Smitten Kitchen)