Apple Challah Recipe

Tender and delicious challah bread dotted with fresh apples.

Keyword apple challah

Prep Time 15

Cook Time 30

Servings people

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)

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

Gently punch the dough to remove access air.
Divide the dough into sic equal parts and roll each part into a 16-4 inch rectangle.
Top with the chopped apples about one inch way from the edges in a raw pattern.
Roll the dough over the apples, then over itself to form a log, pinch the edges.
Repeat with the rest of the dough, then use three stands to braid a challah.
Roll the braid from one end to the second.
Gently lift the dough and place it over a baking sheet lined with parchment paper. Do the same with the second loaf.
In a small bowl, beat the egg with the honey and brush it over the top of the loafs.
Sprinkle with you choice of topping and set a side in a warm spot for the seocnd rise, about 90 minutes.
Bake at 350F (180C) for 30-35 minutes until golden brown and the inner temperature is 180-200F (82-93C).
Remove from the over and transfer to a wire rack.
Brush with warm honey (optional).

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.