Best 2 Apple Honey Challah Recipes

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Apple honey challah is a delicious and festive bread that adds sweetness and complexity to any holiday gathering. A combination of apples, honey, and aromatic spices, this moist bread brings flavors of fall to your table. Many love it's distinctive golden brown crust and fluffy interior, making it a cherished part of their holiday traditions.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-HONEY CHALLAH



Apple-Honey Challah image

Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 9-inch round loaf

Number Of Ingredients 8

4 ounces (1 stick) unsalted butter or nondairy margarine, plus more for bowl, pan, and plastic
3 1/2 cups unbleached bread flour, plus more for surface
3/4 cup warm water (100 degrees)
2/3 cup honey
2 large eggs plus 3 large egg yolks
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 teaspoons coarse salt
1 1/2 tart green apples, preferably Granny Smith, peeled and cut into 1/4-inch-thick slices (about 1 3/4 cups)

Steps:

  • Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool. Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and yolks, yeast, and salt in a large bowl. Mix until dough forms. Turn dough out onto a floured surface, and knead until smooth, about 10 minutes.
  • Transfer dough to buttered bowl, and brush with 1 tablespoon melted butter. Cover with plastic. Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
  • Turn dough out onto a floured surface. Pat into an 8 1/2-by-14-inch rectangle. Top with apples; knead to incorporate. Return to bowl. Brush with remaining tablespoon melted butter; cover. Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
  • Preheat oven to 375 degrees, with rack in lowest position. Butter a 9-inch round cake pan. Roll dough into a rope (about 24 inches) on a floured surface. Coil into a circle, and transfer to pan. Butter plastic wrap, and cover dough. Let rise again until dough almost doubles in volume, about 45 minutes more.
  • Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts. Brush dough with half the honey-butter. Bake until golden brown and firm, about 35 minutes.
  • Brush challah with the remaining honey-butter. Let cool in pan on a wire rack for 30 minutes. Turn out loaf from pan, and let cool.

OAT & HONEY APPLE CHALLAH



Oat & Honey Apple Challah image

Absolutely amazed my guests during Yom Kippur Break Fast! WONDERFUL combination/adaptation of #148108 with an apple filling from Marcy Goldman's Jewish baking cookbook. Recipe looks long - but with only one rise, it's QUICK and easy!

Provided by LillyZackMom

Categories     Yeast Breads

Time 2h35m

Yield 1 large round loaf

Number Of Ingredients 17

3/8 cup warm water
1 1/2 tablespoons active dry yeast
2 1/4 cups warm water
1 1/8 cups quick-cooking oats
1/2 cup honey
1/4 cup oil
1 tablespoon vanilla
3/4 teaspoon cinnamon
1 1/4 tablespoons salt
6 cups white bread flour
1 1/2 cups whole wheat bread flour
1 egg, for egg wash at end
1 -2 tablespoon turbinado sugar
3 cups chopped apples (I used Gala)
1/2 cup Splenda granular, sugar substitute or 1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon lemon juice

Steps:

  • In a small bowl combine 3/8c warm water with yeast. Let stand until yeast is dissolved and begins to bubble - about 5 minutes.
  • Place the yeast mixture in a larger bowl. Add the additional water, oats, honey, oil, vanilla, cinnamon, and salt. Mix well.
  • Gradually add the flours. Mix with a spoon until it becomes too unweildy. At that point - knead with your hands until all the flour is absorbed and the dough is no longer sticky.
  • Place in a large, oiled (or cooking spray coated) bowl and place in a warm, moist, draft-free place to rise. Let rise until doubled - appx 1 hour.
  • When the rise is almost over, prepare apple filling. Then put the apple filling on some paper towels to absorb excess moisture. Preheat the oven to 350.
  • There are many different ways to prepare a holiday challah -- here's my personal favorite: http://www.chabad.org/library/article_cdo/aid/560778/jewish/Weaving-Round-Challah.htm Or you can make a round coil. The number of rolls of dough you'll need to make will vary based on the shape you make.
  • If you are using the link above, you will need four dough strands. If you are making a single coiled challah, you will need one dough strand. Do NOT make the strands long -- for the round from the link, each strand should be no more than twelve inches long. Once you have the correct number of strands, you'll need to flatten them with your hand or a rolling pin. Put the apple filling down the middle, and then pinch or roll the strand closed. It's OK if a few apple pieces pop out, but for the most part, you want them enclosed.
  • Brush with egg wash and sprinkle turbinado sugar on top. The sugar will give it a nice, sparkly outer crust with a nice rich flavor.
  • Place on stoneware cookie sheet, or regular cookie sheet covered with parchment paper. Bake for 30 minutes.
  • After 30 minutes, open up the oven & place a sheet of tin foil over the loaf to prevent excessive browning. Let bake for appx another 20-30 minutes (so 50-60 minutes TOTAL bake time).
  • Cool on a cooling rack & ENJOY!

Nutrition Facts : Calories 5061.5, Fat 79.2, SaturatedFat 11.9, Cholesterol 186, Sodium 8855.8, Carbohydrate 969.2, Fiber 65.4, Sugar 184.1, Protein 128.5

Tips:

  • Activate the yeast properly: To ensure the dough rises properly, make sure to activate the yeast correctly. Use warm water (around 110°F) and let the yeast sit for 5-10 minutes until it becomes foamy.
  • Control the dough temperature: The ideal dough temperature for challah is between 75-80°F. If the dough is too cold, it won't rise properly. If it's too warm, it will become too sticky and difficult to handle.
  • Knead the dough thoroughly: Kneading the dough develops the gluten and gives the challah its characteristic texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the dough rise twice: The first rise allows the yeast to ferment and produce carbon dioxide gas, which creates the air pockets in the bread. The second rise helps the dough to develop its full flavor and texture.
  • Brush the challah with egg wash: Before baking, brush the challah with egg wash to give it a golden brown crust. You can also sprinkle the challah with sesame seeds or poppy seeds for added flavor.

Conclusion:

Apple honey challah is a delicious and symbolic bread that is perfect for Rosh Hashanah and other Jewish holidays. With its sweet and tangy flavor, this bread is sure to be a hit with your family and friends. So, gather your ingredients and give this recipe a try! You won't be disappointed.

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