New This Month

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

Source: Martha Stewart Living, September 2009


  • 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. 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. 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. 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. 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. 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. 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.

Reviews Add a comment

  • svaret
    9 DEC, 2014
    A note on this recipe --- The directions to add the active dry yeast without proofing in water is not a mistake. I have received an email from MS Customer Service (a very fast reply on their part) confirming that there is no yeast proofing stage in this recipe. However, it may be worth doing if you aren't sure that your yeast is still good!
  • darabesque
    26 SEP, 2014
    I'm in the midst of making this recipe right now but am a bit confused - doesn't most active dry yeast require dissolution in water first ? I followed the directions and am on to the second proof, but yeast granules are still visible in my dough … wasn't sure if I should start again or not, but am going to continue on and see what happens. No one else mentioned that they had issues, but still, everything I have googled says that active dry yeast needs to be dissolved first …. will report back
  • 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.
    25 FEB, 2010