Ingredients:

  • 1 cup (240 ml) Warm Water (105–115°F)
  • 2 1/4 teaspoons (7 g) Active Dry Yeast
  • 1/4 cup (50 g) Granulated Sugar
  • 3 Large Eggs (for dough), plus 1 Egg (for wash)
  • 1/2 cup (170 g) Honey
  • 1/2 cup (120 ml) Vegetable Oil
  • 1 1/2 teaspoons (9 g) Kosher Salt
  • 6 to 6 1/2 cups (750 to 815 g) Bread Flour
  • 1 teaspoon Ground Cinnamon (for dough)
  • 2 large Firm Baking Apples, peeled and finely diced
  • 2 tablespoons packed Brown Sugar
  • 1/2 teaspoon Ground Cinnamon (for filling)
  • 1 Egg Yolk (reserved)
  • 2 tablespoons Honey (for glaze)
  • 2 tablespoons Hot Water (for thinning glaze)

Instructions:

  1. Proof the Yeast: In a large bowl, dissolve the sugar and yeast in the warm water. Let this stand for 5–10 minutes until frothy.
  2. Add Wet Ingredients: Whisk in 3 eggs, honey, oil, and salt until well combined.
  3. Combine Dry Ingredients and Form Dough: In a separate bowl, whisk 6 cups of flour with the cinnamon. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead vigorously for 8–10 minutes until smooth, elastic, and no longer overly sticky.
  5. First Proof: Place the dough in a greased bowl, turn to coat, cover with a tea towel, and let rise in a warm, draft-free place for 1.5–2 hours, or until doubled in size.
  6. Prepare the Filling: Sauté the diced apples with brown sugar and cinnamon in a small pan for 3–5 minutes until slightly softened but still holding their shape. Cool completely.
  7. Incorporate Filling and Divide: Punch down the risen dough gently. Divide the dough into three equal portions. Gently knead one-third of the cooled apple mixture into each of the three portions.
  8. Roll Ropes: Roll each of the three apple-studded portions into a long strand (about 24 inches / 60 cm).
  9. Braid the Spiral: Join the three strands at one end. Braid the strands, angling the braid into a tight, circular spiral, winding from the centre outwards. Neatly tuck the final ends underneath the loaf.
  10. Second Proof: Place the challah on a parchment-lined baking sheet. Cover lightly and let rise again for 30–45 minutes until slightly puffy.
  11. Bake and Wash: Preheat oven to 350°F (175°C). Whisk the reserved egg yolk with 1 tablespoon of water. Brush the entire surface of the challah generously with the egg wash. Bake for 35–40 minutes, tenting loosely with foil if the top browns too quickly.
  12. Glaze and Cool: While the bread is still hot, whisk the reserved honey with 1 tablespoon of hot water to thin. Brush the warm glaze generously over the baked challah. Cool on a wire rack for at least 30 minutes before slicing.