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Apple-Honey Challah

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

  • yield: Makes one 9-inch round loaf




  • 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)


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

Martha Stewart Living, September 2009



Reviews (4)

  • misshoneypenny 11 Oct, 2011

    Really, no more difficult than regular challah - maybe easier if the braiding scares you. I was afraid kneading in the apple slices would be difficult, but it worked quite smoothly. Two notes- I needed 1/2 cup more flour- the recipe should note that you may need a little more or a little less to get the right consistency. Also, next time I will use two whole apples- plenty of room for more.

  • JennyMcG 9 Sep, 2010

    Sooo Good! I make it for Rosh Hashana and everyone loves it!! It is time consuming, but it's not all active time, so it doesn't bother me. I just do other things while it's rising.

  • haimgold 9 Sep, 2010

    Delicious -- i found it a bit time consuming. Ended up buying from AMAZING stuffed apple challah - -and honestly easier.

  • ZEMUNIK 25 Feb, 2010