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Perfect Honey Apple Rosh Hashanah Challah Recipe

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This honey apple challah is incredibly soft and tender, with a sweet, symbolic flavor perfect for Rosh Hashanah. It’s a crowd-pleasing, make-ahead friendly bread that converts even the biggest skeptics.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast
  • ⅓ cup (110g) honey
  • 1 medium apple (Honeycrisp or Fuji), grated
  • 3 large eggs, plus 1 for wash
  • ¼ cup (60ml) vegetable oil
  • 1 ½ teaspoons (9g) fine sea salt
  • ¾ cup (180ml) warm water (110°F)
  • Optional: sesame seeds, poppy seeds, or coarse sugar for topping

Instructions

  1. Proof the yeast: In a small bowl, combine warm water, 1 tablespoon honey, and yeast. Let sit 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together flour and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together remaining honey, oil, and 3 eggs. Stir in grated apple.
  4. Bring it together: Pour yeast mixture and wet ingredients into the well of the flour. Stir until a shaggy dough forms. Adjust with flour or water if needed.
  5. Knead the dough: Turn onto a floured surface and knead 8-10 minutes until smooth, elastic, and slightly tacky.
  6. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled.
  7. Punch down and shape: Punch down dough, divide into 4 equal pieces, and roll each into a 14-inch rope.
  8. Braid the challah: For a 4-strand braid, lay ropes vertically, pinch tops, and braid by crossing outer left rope over second, under third, over fourth. Repeat until end. Pinch ends and tuck under.
  9. Second rise: Place braided loaf on parchment-lined baking sheet, cover, and let rise 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during last 15 minutes.
  10. Egg wash and bake: Whisk remaining egg with 1 tablespoon water. Brush gently over challah. Sprinkle with seeds or sugar if desired. Bake 30-35 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  11. Cool completely: Transfer to a wire rack and cool at least 1 hour before slicing.

Notes

For best results, use room temperature eggs and warm water at 110°F. Grate apple just before adding and do not squeeze out juice. The dough can be refrigerated overnight after the first rise for enhanced flavor. If the top browns too quickly, tent with foil after 20 minutes of baking.

Nutrition

Keywords: challah, honey apple challah, Rosh Hashanah, braided bread, holiday bread, apple challah, honey challah

Find it online: https://novanosh.com/perfect-honey-apple-rosh-hashanah-challah-recipe/