Apple Challah

Pillowy soft bread stuffed with delicious apples, this Apple Challah is a wonderful bread centerpiece for any occasion. Sweet, tart, and rich, it is truly something special! If you love apples in baked goods, you definitely have to check out Apple Loaf Cake and Apple Cornbread Muffins.

There is something so comforting and special about homemade bread, and a braided bread like a Challah takes it to the next level. 

Challah is rich, eggy and very soft. I like the deep golden brown color of my braided bread after baking. The apple chunks inside the bread add flavor and texture. Truly, apple challah is a show-stopper piece. One that I will gladly bake over and over again.

Apple Varieties and Some Tips

• You can use any apple variety for this recipe. I used granny smith for its tartness and texture, but you can use any apple variety you prefer.
• The braiding process I used here is pretty much a basic braiding technique. I cut the dough into 3 portions, rolled it into rectangles then filled each one with cinnamon-y, sugary apples. Next, I roll them into logs. We braid these logs like we are braiding hair.

Let’s Make Apple Stuffed Challah

In the bowl of a stand mixer, combine yeast and warm water, plus about a teaspoon of the sugar. Once this mixture is foamy, add in the eggs, sugar, salt and oil. Stir with a wooden spoon until everything is combined.

Attach the dough hook to the mixer. Add two cups of flour to the yeast mixture bowl and starting at low speed, mix the ingredients until the flour is moistened. Scrape down the sides as needed. Add the remaining flour and beat the mixture for 5 minutes, or until the dough starts to gather in the center while the bottom is still attached.

With the mixer running, gradually sprinkle about 2 tablespoons of flour just to help the dough release from the bottom of the bowl. It may be necessary to speed up the mixer to release it.

The dough will soon slap the sides of the bowl and is completely unattached. Transfer the dough into a greased bowl and cover it loosely with a clean kitchen towel. Allow rising for 1 ½ hour or until doubled.

Meanwhile, prepare the apples. Combine apple pieces, honey, lemon juice and cinnamon in a bowl. Stir well and place in the fridge until the dough is ready. Drain well before using.

Gently deflate the dough and divide it into 3 portions. Using a rolling pin, roll each portion into a rectangle that is 13 x 5 inches in measurement. Brush melted butter all over the top, then sprinkle about a tablespoon or two of brown sugar on top.

Spoon ⅓ of the apple mixture on the center of the rectangle. Starting on the long edge, roll the dough over the apples until you form a  tight log. Pinch the seams to seal and place each log seam side down on a parchment-lined baking sheet, parallel to each other.

Pinch the top of the logs  to make them stick together, then begin braiding the logs. Once you reach the end, pinch them together to seal, then slightly tuck them underneath. Sprinkle the tops with sugar. Cover the pan loosely with a clean towel and let rise for about 40 minutes.

Preheat the oven to 350 F. Bake the Challah for 35-40 minutes, or until the top is golden. If the top is browning too much, cover the top loosely with foil during the last 10 minutes of baking. Let cool slightly before slicing.

Storing Leftovers

To store leftovers, wrap the challah well in plastic film or keep it in a container with a lid at room temperature for up to 3 days.

More Apples

• Cinnamon Apple Bread Pudding
• Caramelized Apple Tarts
• Apple Tart
• Apple Crumb Cake