Now that apple season is officially here, I’ve been making all kinds of appley things: apple pie, apple pancakes and this delicious apple challah bread. It may not look like your traditional braided challah, but it tastes just like it: eggy, soft and slightly sweet. And the best part? Cinnamony apple chunks nestled in the dough that become tender and creamy when baked.
If you’re intimidated by the thought of braiding your own challah bread, this recipe is for you. Like brown sugar pull-apart bread, the process is a bit messy but foolproof. When assembling the challah, the dough will stretch and sag, apple pieces will escape, and a sugary syrup will ooze everywhere. But that’s OK. Once you get everything into the pan, the hard work is done. Pop it in the oven and an hour later you’ll end up with a lovely challah bread bursting with apple goodness.
Recipe adapted from King Arthur Flour.
- ½ cup water
- 2½ teaspoons active dry yeast
- ¼ cup honey, divided
- 6 tablespoons vegetable oil
- 2 large eggs
- 3 to 3½ cups all-purpose flour
- 1½ teaspoons salt
- 2 medium unpeeled apples, cored and cut into ¾" chunks
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 egg beaten with 1 tablespoon water
- Turbinado sugar (for topping, optional)
- In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and 1 tablespoon honey. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the remaining honey, vegetable oil, eggs, 3 cups flour and salt and stir to combine. Continue adding flour, 2 tablespoons at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
- Toss the apple chunks with granulated sugar and cinnamon.
- Lightly grease a 9" springform pan.
- After the dough has risen, gently deflate and turn it out onto a lightly floured work surface. Roll out dough to a 10"x8" rectangle.
- Spread half of the apple filling in the center third of the rectangle. Fold one short edge of the dough over the apple filling to cover it and pat down firmly. Spread the remaining apple filling on top of the folded-over dough. Fold the other short edge of the dough over the apple filling to cover it and pat down firmly.
- Using a serrated knife, cut dough in half lengthwise. Then cut each half into 8 equal pieces. It's OK if the apple chunks and their juices ooze out and the dough stretches and sags.
- Lay the dough pieces, cut sides up, in the pan. Apple pieces will fall out during this process; simply nestle them between the dough pieces once they are all in the pan.
- Cover challah with a clean kitchen towel and let rise until doubled in size, about 1 hour.
- About 15 minutes before dough has finished rising, adjust oven rack to lower position and preheat to 325 degrees.
- Brush top of risen challah with egg wash. Sprinkle generously with Turbinado sugar, if using, and bake for 55-60 minutes until golden brown.
- Remove challah from the oven and let cool for 5 minutes. Then remove ring and transfer challah to a wire rack. Let cool slightly before serving.
I have never made my own challah before… you definitely have inspired me to Alison! This apple version looks and sounds SO incredibly delicious.