Apple and Honey Challah

In celebration of the Jewish new year, I've put an apple and honey twist on my challah recipe and it is out of this world! It doesn't just have a delicious apple filling, but it's baked around a serving dish making it a perfect centre piece for your dinner table. I promise this will be your go-to recipe whether you're celebrating the Jewish New Year or not!

And the best part is, the only egg is the egg wash which is optional so it can satisfy your vegan friends too!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

My challah is quite pale after baking, even though it's baked through. How do you get a dark crust?
Every oven is different, especially when it comes to fan settings. Sometimes with my challah I bake it at a slightly higher temperature at first for the first ten minutes, then turn it down to fully bake through which helps achieve this darker crust
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time. Make the recipe until the braiding stage and instead of proofing again, place the braided challah in the fridge overnight. Allow it to come to room temperature before baking the next day.
What can I use instead of egg wash if I want to keep it vegan?
You can brush the challah with oil or honey if you still want a shiny effect. You can do this before or after baking

My challah is quite pale after baking, even though it's baked through. How do you get a dark crust?
Every oven is different, especially when it comes to fan settings. Sometimes with my challah I bake it at a slightly higher temperature at first for the first ten minutes, then turn it down to fully bake through which helps achieve this darker crust
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time. Make the recipe until the braiding stage and instead of proofing again, place the braided challah in the fridge overnight. Allow it to come to room temperature before baking the next day.
What can I use instead of egg wash if I want to keep it vegan?
You can brush the challah with oil or honey if you still want a shiny effect. You can do this before or after baking

FAQs and Troubleshooting

Cut your apple up small! The smaller the pieces of apple, the easier it is to roll up the strands. This also means the apple will disperse more evenly throughout the dough too.
Watch my YouTube tutorial to see how I braid this challah. If you're a confident braider, get creative with the shapes and braid patterns!

Cut your apple up small! The smaller the pieces of apple, the easier it is to roll up the strands. This also means the apple will disperse more evenly throughout the dough too.
Watch my YouTube tutorial to see how I braid this challah. If you're a confident braider, get creative with the shapes and braid patterns!

Cut your apple up small! The smaller the pieces of apple, the easier it is to roll up the strands. This also means the apple will disperse more evenly throughout the dough too.
Watch my YouTube tutorial to see how I braid this challah. If you're a confident braider, get creative with the shapes and braid patterns!

Top Tips

Activate the yeast by combining the warm water, yeast, and sugar in measuring cup and let it sit for 5-10 minutes until foamy
In a large bowl, mix together the bread flour, cinnamon (if using), and salt
Add the oil and honey to the dry ingredients, along with the activated yeast mixture
Combine using a fork and your hands until a sticky dough forms.
Transfer the dough to a floured surface and knead for 7-10 minutes until smooth and elastic. (You can use a mixer with a dough hook for 5 minutes)
Place the dough in a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 hour or until doubled in size
While the dough is proofing, cut the apples into small cubed pieces and mix with the brown sugar, vanilla extract, and cinnamon
Let the apples sit for 30 minutes until the juices release
Once proofed, divide the dough into 4 equal parts
Roll out each part into a long, thin strand
Use a rolling pin to flatten out the strand and spoon the apples into the centre, lengthways
Tightly encase the apple filling in the dough by rolling up the strand from one of the longest sides, making sure the ends are sealed
Place a ramekin in the center of a baking tray
Arrange 2 of the filled dough strands opposite each other, then place the remaining 2 strands perpendicular to the others and weave the strands together around the ramekin, leaving a hole in the centre
Cover the braided challah with cling film and let it proof for another 30 minutes
Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
Remove the cling film and brush the challah with beaten egg, avoiding the ramekin
Bake the challah for 30 minutes or until golden brown and cooked through
While still warm, brush any remaining apple syrup over the challah
Allow the challah to cool completely before removing the ramekin from the centre
Challah is best served fresh but can last up to 2 days in an airtight

Activate the yeast by combining the warm water, yeast, and sugar in measuring cup and let it sit for 5-10 minutes until foamy
In a large bowl, mix together the bread flour, cinnamon (if using), and salt
Add the oil and honey to the dry ingredients, along with the activated yeast mixture
Combine using a fork and your hands until a sticky dough forms.
Transfer the dough to a floured surface and knead for 7-10 minutes until smooth and elastic. (You can use a mixer with a dough hook for 5 minutes)
Place the dough in a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 hour or until doubled in size
While the dough is proofing, cut the apples into small cubed pieces and mix with the brown sugar, vanilla extract, and cinnamon
Let the apples sit for 30 minutes until the juices release
Once proofed, divide the dough into 4 equal parts
Roll out each part into a long, thin strand
Use a rolling pin to flatten out the strand and spoon the apples into the centre, lengthways
Tightly encase the apple filling in the dough by rolling up the strand from one of the longest sides, making sure the ends are sealed
Place a ramekin in the center of a baking tray
Arrange 2 of the filled dough strands opposite each other, then place the remaining 2 strands perpendicular to the others and weave the strands together around the ramekin, leaving a hole in the centre
Cover the braided challah with cling film and let it proof for another 30 minutes
Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
Remove the cling film and brush the challah with beaten egg, avoiding the ramekin
Bake the challah for 30 minutes or until golden brown and cooked through
While still warm, brush any remaining apple syrup over the challah
Allow the challah to cool completely before removing the ramekin from the centre
Challah is best served fresh but can last up to 2 days in an airtight

Method

Large bowl
Measuring cup or jar
Tea towel
Rolling pin
Baking tray
Baking paper
Ramekin
Pastry brush (if egg washing)
Knife

Large bowl
Measuring cup or jar
Tea towel
Rolling pin
Baking tray
Baking paper
Ramekin
Pastry brush (if egg washing)
Knife

Large bowl
Measuring cup or jar
Tea towel
Rolling pin
Baking tray
Baking paper
Ramekin
Pastry brush (if egg washing)
Knife

Equipment

500g strong white flour
80ml oil
75ml runny honey
1 tsp salt
2 tsp cinnamon
250ml warm water
15g dry yeast
1 tsp sugar
2 apples
2 tbsp brown sugar
1/2 tsp vanilla
Egg for egg wash

500g strong white flour
80ml oil
75ml runny honey
1 tsp salt
2 tsp cinnamon
250ml warm water
15g dry yeast
1 tsp sugar
2 apples
2 tbsp brown sugar
1/2 tsp vanilla
Egg for egg wash

Ingredients

My challah is quite pale after baking, even though it's baked through. How do you get a dark crust?
Every oven is different, especially when it comes to fan settings. Sometimes with my challah I bake it at a slightly higher temperature at first for the first ten minutes, then turn it down to fully bake through which helps achieve this darker crust
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time. Make the recipe until the braiding stage and instead of proofing again, place the braided challah in the fridge overnight. Allow it to come to room temperature before baking the next day.
What can I use instead of egg wash if I want to keep it vegan?
You can brush the challah with oil or honey if you still want a shiny effect. You can do this before or after baking