Apple Challah is a unique and fun twist to the classic braided bread. A delicious tender challah bread dotted with small apple chunks making it the perfect for Rosh Hashanah celebrations, and of course, it is great for bread pudding, and french toast.

sliced challah over a pan with parchment paper.

Rosh Hashanah Honey Apple Challah

​I can not say that this recipe is this grand creative idea I came up with just because. The decision to go with apples was due to the fact that I do not like raisins. It is costume to eat sweet challah dotted with raisins on Rosh Hashanah, the jewish new year to symbolize the sweet new year. It is also costume to dip apple in honey. So I replaced the raisins with apples. 

​This challah dough recipe is from my cookbook Baking Science, with the exception of the apples. Of course you can also use this Sweet Round Challah dough, this Bakery Style Challah and this Vegan Challah. But this dough is perfect because it is not too sweet, it is fluffy, easy to make by hand, or with a stand mixer. The apples are not flavored, or sweetened so the challahs can be enjoyed as a part of a savory meal, or as part of dessert. And not just on Rosh Hashannah.

Ingredients

  • Unbleached all-purpose flour and bread flour. The combination of the two creates the ultimate, soft and tender crumb, but you can use only bread flour, or only all-purpose flour.
  • Instant yeast. For active yeast alternative, see recipe notes at the bottom of this post.
  • Honey 
  • Salt
  •  Canola oil. Or any other flavorless oil, and even olive oil.
  • Warm water (about 100-110°F). 
  • Egg yolks from large eggs, at room temperature.
  • Large egg.
  • Fresh apples, peeled, cored and sliced into 1/2-inch cubes. For this recipe it is important to use Granny Smith, or Honey Crisp apples. It is important that the apples hold its shape, plus retain as much of its liquids. Add one teaspoon of ground cinnamon for extra flavor.
  • For the egg wash and topping: beaten egg, sesame seeds or sliced almonds and warm honey.

Step-by-Step Instructions

Make the Dough

  1. In a large bowl, sift the flour, salt, and yeast. In a separate bowl, mix the egg yolk, eggs, honey, oil, and one cup of water until smooth.
  2. Gradually add the dry ingredients into the wet ingredients, use a wooden spoon to mix in the flour until it is hydrated.
  3. Use your hands to knead the dough until it is smooth, bouncy and stretchy.
  4. Place the dough in a large greased bowl, grease the top of the bowl, cover with plastic wrap and set in a warm place for about 3-4 hours. Or until double in size.
steps to make challah dough by hand.

Making the dough using a stand mixer

To make this challah recipe using a stand mixer, place the dry ingredients into the bowl of a stand mixer, then pour the wet ingredients with the mixer on low speed. Increase speed to medium-high and use the dough hook to knead the dough.

Assemble the Apple Challah

  1. Gently punch the dough to remove air, and divide it to 6 equal pieces. Three for each round challah.
  2. Use a rolling pin to toll each part into a 16×4-inch rectangle.
  3. Arrange 1/8 of the apple amount about 1 inch from the edges.
  4. Roll the dough over the apple pieces then over the dough itself, seal the edges. Repeat with the rest of the dough.
  5. Use three strands of dough to braid and then roll it into a round shape. 
  6. Gently place the shaped challah dough over a baking sheet lined with parchment paper.
  7. ​In a small bowl, beat the egg with the honey, and brush the top of the challahs.
  8. Sprinkle with your choice of topping, and place in a warm place to rest for the second dough rise, about 90 minutes.
  9. Bake until the bread is golden brown and inner temperature is 180-200F. Remove from the oven and brush with warm honey.
steps for filling challah dough with apple chunks.
steps for shaping a round challah.
apple challahs topped with sliced almonds and sesame seeds, glazed with honey.

Tips

  • It is important not to over hydrate the dough. Start with one cup of water and only add one tablespoon at a time if the flour is dry.
  • If the dough is sticky do not be tempted to add more flour. The flour will absorb the water and it will be easy to work with after the first rise. 
  • Don’t Overfill: Be careful not to overfill the dough with apples, as it can make braiding difficult.
  • Let It Cool: Allow the challah to cool slightly before slicing to ensure the filling sets and doesn’t spill out.

Yields

This recipe makes two large apple challahs, each 4-6 people. It’s a beautiful centerpiece for your Rosh Hashanah table or any holiday gathering.

Make Ahead and Store

  • Make Ahead: You can prepare the dough a day in advance and let it rise slowly in the refrigerator overnight. Assemble and bake the next day.
  • Store: The bread is best the same day, and can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. When ready, unwrap and allow to defrost at room temperature.
sliced jewish bread topped with sesame seeds and dotted with chopped apples.

Apple Challah Recipe

Tender and delicious challah bread dotted with fresh apples.

Keyword apple challah
Prep Time 15 minutes
Cook Time 30 minutes
Servings 15 people
Author Dikla

Ingredients

  • 3 1/3 Cups Unbleached all-purpose flour. (400g)
  • 3 Cups Bread flour (400g)
  • 1 Tablespoon Instant yeast (12g)
  • 2 teaspoons Salt (12g)
  • 1/4 Cup Sugar (50g)
  • 5 Large Egg yolks at room temperature
  • 1 Large Egg at room temperature
  • 1/3 Cup Canola oil (80ml)
  • 1-1 1/2 Cups Lukewarm water (240-360ml)
  • 2-3 Medium Granny smith or honey crisp apples. Peeled, cored and sliced into 1/4-1/8 inch pieces. (400g)

For topping

  • 1 Large Egg
  • 1 Tablespoon Honey
  • 1/2 Cup Sliced almond, or sesame seeds.
  • 1/2 Cup Warm honey for brushing the challahs, optional. (120ml)

Instructions

Make The Dough

  1. In a large bowl (or a bowl of a stand mixer) sift the flour, yeast, salt, and sugar use a fork to mix. In a separate bowl mix the egg yolks, egg, oil and one cup of water until smooth.

  2. Gradually add the flour mixture into the egg mixture using a wooden spoon to hydrate the dry ingredients. If there is a lot of dry flour, add one tablespoon of water at a time.

    If using a stand mixer: pour the wet ingredients into the flour mixture with the mixer of low speed fitted with the paddle attachment.

  3. Use your hands to knead the dough until you have a bouncy, smooth dough. About 3-4 minutes. If it is sticky, that is ok, do not add more flour.

    If using a stand mixer: replace the paddle attachment with the dough hook and knead for about 2-3 minutes on medium-high speed.

  4. Spray the dough with oil, cover with plastic wrap and place in a warm place for the first rise, about 2-3 hours.

Assemble and Bake

  1. Gently punch the dough to remove access air.

  2. Divide the dough into sic equal parts and roll each part into a 16-4 inch rectangle.

  3. Top with the chopped apples about one inch way from the edges in a raw pattern.

  4. Roll the dough over the apples, then over itself to form a log, pinch the edges.

  5. Repeat with the rest of the dough, then use three stands to braid a challah.

  6. Roll the braid from one end to the second.

  7. Gently lift the dough and place it over a baking sheet lined with parchment paper. Do the same with the second loaf.

  8. In a small bowl, beat the egg with the honey and brush it over the top of the loafs.

  9. Sprinkle with you choice of topping and set a side in a warm spot for the seocnd rise, about 90 minutes.

  10. Bake at 350F (180C) for 30-35 minutes until golden brown and the inner temperature is 180-200F (82-93C).

  11. Remove from the over and transfer to a wire rack.

  12. Brush with warm honey (optional).

Recipe Notes

  • Make sure the ingredients are at room temperature.
  • Do not over knead the dough, over kneading creates a dense bread that does not rise very high.
  • Start by adding one cup of water, and only add more water if there is a lot of dry flour. Sometimes it takes a few seconds for the flour to hydrate.
  • Do not overfill the dough with apples, divide the apples you sliced into six and use each portion in a piece of dough.
  • Store at room temperature in a bag for up to two days.
  • To make ahead: make the dough the night before and place in the refrigerator to rest.
  • To freeze; wrap the loafs with plastic wrap of aluminum foil place in aplastic bag and freeze for up to two months.
  • If using active dry yeast: increase mount to 1 3/4 tablespoons (20g). Mix the yeast with 1/2 cup of the water and one tablespoon of sugar, set a side for 15 minutes until frothy. Add the rest of the wet ingredients and continue with the recipe. 
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