Honey Apple Challah Bread. A family favorite that is sweetened up with honey and apple chunks and braided together. Great for holidays!
If you haven't yet tried my challah bread recipe, you're in for a treat.
And if you have tried it, you're also in for a treat (because you know how good it is!).
I have been wanting to try a “stuffed” version of challah bread for a while, and apple + honey seemed like a good place to start.
Nothing is changed from the actual bread recipe, but before braiding you will just add apple chunks and drizzle honey to each rolled out piece.
I attempted a new style of braiding for this recipe, which you can see in the video below. You will end up with an even prettier result if you “tuck in” the lose ends after braiding. It's not perfect but it gives you the general idea.
I literally can't control myself around this bread. I have about 5 seconds to photograph it and then it's gone. So it's no surprise I have more pictures of the dough than the actual baked bread.
Also that the finished picture shows no indication of all the apple and honey goodness. I'm sorry for that. But as soon as I broke off a piece, it was gone before I knew it.
You'll just have to watch the video for the full effect!
You start with adding the yeast, water, sugar, and a bit of flour.
You know when the yeast is working because it will look something like this:
Then the rest of the flour, salt and eggs.
Let that rise again.
Recommended and useful items for this honey apple challah bread recipe:
Honey Apple Challah Bread
- 1 1/2 cups warm water
- 4 1/2 teaspoons quick rise yeast (2 packets)
- 1/2 cup sugar
- 6 cups all-purpose flour , divided
- dash of salt
- 3 large eggs (2 for dough, 1 for glazing)
- 2 apples , chopped
- 3 tablespoons honey (or as needed)
- Prepare the yeast by mixing in with warm water and sugar. Once yeast starts to bubble, mix in 2 cups of the flour and a dash of salt.
- Let rise 1 hour or until about doubled.
- Slowly add in remaining (4 cups) flour and 2 eggs, using a dough hook to knead together.
- Let rise 1 more hour or until about doubled.
- Take dough out of bowl and knead well, adding more flour if necessary. Divide dough into 2 balls.
- Take each ball and divide again into 4 more sections, making long strips of dough for braiding. Roll each section out flat. Fill with apple chunks, drizzle the apples with honey and roll the dough into "snakes" by pinching together the dough around the apples. Then braid the sections together. (See video in post for braiding technique, or instead use 3 sections and braid normally). Dust each loaf with remaining beaten egg.
- Bake at 350 for 25 minutes or until golden brown.
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