Thank you to the dear subscriber who suggested this recipe, it's super delicious!
This challah is sweet with honey and apples. It's moist, fluffy and fun to make!
I used gala apples and they were just the right amount of sweetness. I would avoid stuffing the bread with too much apples, just because they'll break and the apples will fall out.
To get the golden brown color, you're going to brush the egg wash on two times.
It is pretty hard to braid because this bread is filled. I sprinkled mine with turbinado sugar.
|Level: 👩🏽🍳👩🏽🍳👩🏽🍳|Time: 3 hours|Serves: 6-8|
1 1/2 cups lukewarm water, divided
1/4 oz active dry yeast (1 packet)
1 teaspoon sugar
1 large egg
3 large egg yolks
3/4 cup honey
2 tbsp canola oil
5-7 cups flour
3 medium gala apples, cut into small chunks
1/4 cup sugar
2 tbsp turbinado sugar (optional)
Egg Wash Ingredients
1 large egg
1 tbsp cold water
1/2 tsp salt
Mix together your water, yeast, and sugar. Let it sit for 10 minutes. Then add in your egg, egg yolks, honey, canola oil and flour. Knead together until smooth. Proof in a warm spot for 2 hours, punching it down halfway through.
Toss the apples and sugar together in a bowl. Then divide your dough into four chunks. Roll them into a long rectangles (3/4" tall) add in your apples. Fold the two ends together and roll your dough into a ball.
Look at the diagram above. First take strand 1 and put it over strand 2. Then take strand 3 and put it over strand 4. Do the same with strand 5 over 6 and strand 7 over strand 8. Take strand 2 and cross it over strand 7. Take strand 8 and cross it over 5. Take strand 6 over strand 3. Then put strand 4 over strand 1. With the remaining strands, twist them so they all make a tight circle.
Preheat your oven to 350 degrees F. Mix together all your egg wash ingredients and brush it on your bread. Bake it for 20 minutes then take it off. Brush another coat of egg wash and sprinkle some turbinado sugar. Bake for another 20 minutes and serve.
The Bored Baker 👩🏽🍳
Made this recipe? Tag @theboredbakerofficial on Instagram.
This recipe was adapted from: toriavey.com