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Apple and Honey Challah

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 30 min
  • 105 min
  • $
Gatheredtable
adapted fromSmitten Kitchen

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup plus 1 teaspoon honey
  • 1/3 cup canola oil
  • 3 eggs
  • 1 egg yolk
  • 1 1/2 teaspoons sea salt
  • 4 1/4 cups all-purpose flour
  • 2 apples, peeled, cored, chopped
  • 1 lemon

Directions

For the dough: 1. Whisk yeast and 1 teaspoon honey into 2/3 cup warm water and let stand until foamy, a few minutes. 2. In a large bowl, whisk together yeast mixture, oil, remaining honey (1/3 cup), 2 eggs and 1 yolk. 3. Add flour all at once and stir with a wooden spoon until combined. 4. Turn dough out onto a floured surface and knead it until smooth, about 5 to 8 minutes. 5. Transfer dough to large oil-coated bowl, cover with plastic wrap and let rice in a warm place for for 1 hour (it should double in size). 6. After the dough is done rising roll it out onto a floured surface into a rectangle (about 1/2 inch thick) 7. Spread 2/3 of apple chunks over 1/2 of the flattened dough. Fold the side with no apples over the other side and flatten it over the apples. 8. Cover with the remaining apples and fold in half and flatten again. 9. Form the dough into a ball, return to the oiled bowl and let rise for another 30 minutes. Form the loaf: 1. Cover a baking sheet with parchment and beat the egg, set aside. 2. After dough has risen, divide it into 4 equal pieces. Roll each piece into about a 12" long rope. 3. Lay two strands parallel to each other about 1 inch apart. Lay the remaining two strands over them perpendicularly so that you have what resembles a plus sign. 4. Weave the second two strands so that one side is over the bottom strand and one is under the second bottom strand. 5. Take the four legs that come from underneath the center and move them over the leg to their right, i.e. jumping it. Take those legs that were on the right and again, jump each over the leg before, this time to the left. 6. Tuck the edges under and gently form into a round loaf. 7. Place dough on prepared baking sheet. 8. Brush bread with about 1/2 of the beaten egg and set aside to rise for another hour, when bread is nearly done rising preheat oven to 375. 9. After the bread has risen brush it with remaining egg. (if you want a sweeter bread now is a great time to sprinkle it with sugar) 2. Bake for 40 to 45 minutes.

Notes

Perfect for Rosh Hashanah to celebrate the new year! Use coarse or pearl sugar for sprinkling!

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