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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! 

Apple Honey Challah loaf on wood board

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.

Honey and Apple Challah loaf braided

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!
Honey and Apple Challah with slice taken out

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!

Honey and Apple Challah loaf with slice and knife beside

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.

slice of apple challah with butter and honey
apple challah bread slice with butter and honey

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Yield: 12 Servings

Honey and Apple Challah Recipe

Honey and Apple Challah Recipe

This Apple and Honey Challah is a perfect lovely loaf.

Prep Time 3 hours 30 minutes
Cook Time 45 minutes
Total Time 4 hours 15 minutes

Ingredients

Bread:

  • 2 1/4 tsp (a standard 1/4 ounce package) active dry yeast
  • 1/3 cup + 1 tsp honey
  • 1/3 cup neutral oil, plus more for the bowl
  • 2 large eggs
  • 1 egg yolk
  • 1 1/2 tsp salt
  • 4 1/4 cup flour

Filling:

  • 2 medium baking apples, peeled, cored, and cut into small chunks
  • a squeeze of lemon juice
  • a dash of cinnamon

Egg Wash:

  • 1 egg

Instructions

To Make the Dough:

  1. In a small bowl, whisk together the yeast, 1 tsp honey and 2/3 cup warm water.
  2. Let stand for a few minutes until foamy.
  3. In the bowl of the stand mixer, whisk together the yeast mixture, oil, remaining 1/3 cup honey, eggs, and yolk.
  4. Switch to the dough hook and add in the flour and salt (just go ahead and dump it in) and mix on a moderate speed until the dough starts to pull together and form a craggy mass.
  5. Lower the speed and knead the dough for 5 minutes, until smooth, elastic and a little sticky.
  6. 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.
  7. 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).
  8. Spread 2/3 of the apple mixture over 1/2 of the dough.
  9. Fold the other half of the dough over the apples and seal the edges.
  10. Press the dough down, and re-flatten the dough.
  11. Spread the remaining 1/3 of the apples over half of the dough, and fold the other half over the apples.
  12. 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.
  13. Turn the bowl you used before upside down and put it on top of your dough - let it sit for 30 minutes.

To Shape the Dough:

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

To Bake:

  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!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 258Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 311mgCarbohydrates: 39gFiber: 2gSugar: 4gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

recipe from (Smitten Kitchen)

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cynthesizingfood

Saturday 23rd of June 2012

You made it! Your challah looks wonderful with the big chunks of apple. I had that problem too of the apple bits sticking out too much and with the baking as well. Mine got pretty brown on top. Great idea about making french toast with this challah. I'm sure it'd be delicious!

checy16

Saturday 23rd of June 2012

You made it! Your challah looks beautiful with big chunks of apples! Making french toast with this challah sounds delicious!

Ruth H.

Wednesday 30th of May 2012

I kinda like the aple pieces poking out... Call it rustic and people will think it is by design! I am sorry the dough wasn't as fun to work with as you had hoped, but I am so glad the end result was to awesome!! Thanks for baking with me this month! :)

rcakewalk

Tuesday 29th of May 2012

I see a lot of Bakers did filled breads with the Challah! I had no problem with the risings or the dough using Peter Reinhart's recipe - but his has far less sweetener. (I always wonder if honey affects yeast, especially in sourdough but even with commercial yeasts, just because of its antiseptic powers. There is probably nothing to it, but I still always wonder...)

Lisa

Tuesday 29th of May 2012

Yum...apple honey challah reminfds me of Rosh Hashana celebrations as a kid with loads of relatives - so much fun! You turned out a beautiful challah, Jenni..the sliced apples on top look so pretty!

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