Description
This tender, slightly sweet challah features pockets of soft apple and a beautiful cinnamon swirl woven through every slice. Perfect for Rosh Hashanah, fall gatherings, or any cozy occasion.
Ingredients
Scale
- 4 cups all-purpose flour (plus more for dusting)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- ⅓ cup honey
- 3 large eggs (room temperature)
- ¼ cup vegetable oil (or melted coconut oil)
- 1 teaspoon fine sea salt
- ½ cup warm water (around 110°F)
- 1 medium Honeycrisp or Gala apple (grated)
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 egg yolk (for egg wash)
- 1 tablespoon water
- 1 tablespoon honey (for brushing after baking)
- 1 tablespoon sesame seeds or poppy seeds (optional)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water, 1 tablespoon honey, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Build the dough: Add remaining honey, oil, and 2 eggs to the yeast mixture. Whisk until smooth. Add salt and 3 cups flour, mixing until a shaggy dough forms. Grate the apple directly into the bowl, add remaining 1 cup flour, and mix until a soft, slightly sticky dough forms.
- Knead the dough: Using a stand mixer with dough hook, knead on medium-low for 8 minutes (or by hand for 10-12 minutes) until smooth and elastic. The dough should spring back slowly when pressed.
- First rise: Shape dough into a ball, place in a lightly oiled bowl, turn to coat, cover with a towel, and let rise in a warm spot for 1.5-2 hours until doubled in size.
- Make cinnamon swirl: Mix sugar and cinnamon in a small bowl. Set aside. Melt butter.
- Shape and swirl: Punch down dough, divide into 3 equal pieces, roll each into a 14-inch rope. Flatten each rope, brush with melted butter, sprinkle with cinnamon-sugar mixture (leave ½ inch ends clean), roll back into logs, pinch edges to seal. Braid the three ropes together, tuck ends under.
- Second rise: Transfer braided challah to a parchment-lined baking sheet, cover loosely, and let rise for 45 minutes to 1 hour until puffy and nearly doubled. Preheat oven to 350°F.
- Egg wash and bake: Whisk egg yolk with 1 tablespoon water, brush over challah (including crevices). Sprinkle seeds if using. Bake for 30-35 minutes, rotating halfway, until deep golden brown and hollow-sounding when tapped (internal temp 190°F).
- Honey glaze: Warm 1 tablespoon honey slightly, brush over hot challah. Cool on a wire rack for at least 30 minutes before slicing.
Notes
Grate the apple right before adding to the dough to prevent excess liquid. Don’t over-flour the dough; a slightly tacky dough yields the softest challah. Seal the cinnamon swirl ropes well to prevent leakage. For a dairy-free version, use coconut oil instead of butter. The challah freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 14
- Sodium: 200
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
Keywords: challah, honey apple challah, cinnamon swirl challah, Rosh Hashanah bread, braided bread, apple bread, holiday bread, fall bread