This beautifully braided, round challah is filled with apples, raisins, and cinnamon sugar—perfect for a sweet start to the Jewish New Year.
It’s traditional to eat apples and honey on Rosh Hashanah, so I incorporated both into the recipe: honey in the dough and a mix of chopped Envy (red) and Granny Smith (green) apples for added flavor. Since we enjoy this at the start of Rosh Hashanah dinner, it isn’t overly sweet.
I simplified my Apple & Honey Challah, adding photos and step-by-step instructions to make it super easy to follow.
Watch how to make and braid this easy 4-strand challah in my tutorial:
How to Make Braided, Round, Apple-Stuffed Challah:
1. Activate Yeast: Whisk instant or active dry yeast into room-temperature water. (Warm water makes for a faster rise, and the slower the rise, the more flavor develops)
2. Mix the Dough: Add flour, eggs, honey, salt, and softened butter (or oil). Combine with the dough hook on low speed then increase to medium-low and knead for 4 minutes until soft and elastic.
3. Stretch and Fold: Transfer dough to a lightly floured counter. Push it away from you, allowing it to tear slightly, then fold it back over itself. Rotate ¼ turn and repeat a few times and form into a ball. (Uri Scheft’s method from Breaking Breads)
4. First Rise: Place the dough in a lightly floured bowl, sprinkle the top with flour, and cover. Let it rise for 40–50 minutes, until 75% risen. (Poke test: the dough should slowly spring back a little when gently poked.)
5. Shape and Fill: Pull and pat the dough into a rectangle and cut into four pieces. Roll each piece into a rough rectangle about ¼ inch (½ cm) thick. Sprinkle with apples, raisins, and cinnamon sugar.
6. Braid and Shape: Roll up each rectangle and pinch to seal, tapering the ends. Lift each end and squeeze to lengthen—leaving the middles a little thicker. Place two vertical and two horizontal on your counter. Wind the horizontal ropes over; under and under; over (see pics). Starting anti-clockwise, wind the ropes that come from underneath over their partner, and then repeat going clockwise. (see detailed instructions in attached recipe)
Tips for Success:
•Plump Your Raisins: Soak them in hot water for 20 minutes so they don’t absorb moisture from the dough.
•Mix up the Apples: use one sweet and one tart apple and no need for lemon if you work quickly. Don’t sprinkle the apples with cinnamon sugar before putting them on the dough or you’ll have a big, slippery mess! If any apples pop out just push them back in and pinch the dough together.
•Butter vs. Oil: Butter provides the best flavor and texture. For a dairy-free (pareve) challah, use neutral oil like safflower or canola.
•Shaping the Dough: After the first rise, no need to punch down the dough. Scrape it onto a floured counter and stretch and pat it into a rectangle.
•Thickness Matters: Roll your dough about ¼ inch thick—this will hold the apples and raisins without tearing.
•For Taller Challah: Make the middles of your ropes a little thicker and push the finished challah all around to plump it up.
•Flour Type: Bread flour gives a slightly better rise than all-purpose flour. Avoid using bleached flour for this recipe.
•Egg Wash and Sugar: I used to sprinkle with cinnamon sugar, but now prefer a glossy sheen from egg wash and plain sugar.
•Baking Tips: After 20 minutes of baking, protect the bottom crust by placing the challah on a second baking sheet. Tent the top with foil to prevent over-browning.
•Internal Temp: Use a Thermapen to check that the internal temperature reaches 190°F/88°C.
Enjoy this sweet, flavorful challah at your Rosh Hashanah table, or any time you’re craving a special homemade bread!
Please share and tag @ornabakes if you make it.
xoxo
If you’ve tried this Apple Challah recipe, please let me know how it turned out in the comments below. I always love hearing from you! 💕
Easy Braided Round Apple Challah for Rosh Hashanah
Ingredients
Dough:
- ½ cup (113g) water room temperature
- 1 tablespoon (9g) instant yeast or active dry yeast
- 3 ½ cups (420g) bread flour or all purpose flour, unbleached plus more for kneading
- 2 large eggs room temperature
- 3 tablespoons (60g) honey
- 1 ½ teaspoons fine salt
- 4 tablespoons (56g) unsalted butter or oil room temperature
Filling:
- 2 medium apples, peeled, cored, 1/2-inch dice (about 2 1/2 cups)
- ½ cup (80g) raisins plumped in hot water for 20 minutes, drain and pat dry
- cinnamon sugar: 1/4 cup (50g) sugar, 1 teaspoon cinnamon
Topping:
- egg wash: 1 egg, 1 tablespoon water, pinch salt
- 1 tablespoon sugar
Instructions
Mix and knead:
- In the bowl of your stand mixer, whisk the water and yeast. Add flour, eggs, honey, salt, and butter. Mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bowl to incorporate any dry bits. Add a little water or flour if the dough feels too wet or dry. Knead on medium-low speed until the dough is smooth and supple, about 4 minutes. The dough should be tacky but not sticky. If the dough climbs the hook, stop the mixer and push it down.
Stretch and fold:
- Scrape onto a lightly floured counter. Push the dough away from you with the palm of your hand, tearing the dough and then fold it over itself. Give it a 1/4 turn and repeat the stretch/tear/fold process. After four turns it should form a nice ball.
First proof:
- Place in a lightly floured bowl and sprinkle flour on top. Cover with plastic. Set aside at room temperature for 40 - 50 minutes until it has risen about 75% - not to double in size. Poke Test: Press gently with your finger and it should spring back slowly just a little; not bounce right back or stay completely indented. Or you can refrigerate overnight for better flavor. (No need to bring to room temperature before shaping)
Shape and fill:
- Scrape the dough onto a lightly floured counter. Pull/pat into a rectangle and cut vertically into four equal pieces. Roll each piece into a rectangle about 12 x 4 inches (30 x 10 cm), 1/4 inch (1/2 cm) thick. Sprinkle with a heaped 1/2 cup apples, 2 tablespoon raisins, and scant tablespoon cinnamon sugar, leaving a 1-inch border all around. Roll up and pinch to seal, tapering the ends. Lift each end and squeeze to lengthen to about 16 inches (40 cm), leaving the middle a little thicker (for a taller challah). Dust the ropes lightly with flour so they don't stick together when they bake. Place two vertical ropes on the counter and two horizontal ropes over them, with seams down. Wind top horizontal rope over first vertical and under second vertical. Wind bottom horizontal rope under first vertical and over second vertical. Braid it quite tightly, especially in the middle, so the dough doesn’t spread when rising and baking. TIP: Keep the ropes in partner pairs. Jump each of the four ropes that come from underneath on the left OVER its partner rope on the right (anti-clockwise). Then go in the opposite direction and jump each of the ropes that come from underneath on the right OVER its partner on the left (clockwise). Repeat this if you have enough rope. Pinch the two open ends together and tuck underneath. Repeat with all open ends.Gently push all around the sides with the bottom of your hands to plump up the challah. Place in the middle of a parchment-lined baking sheet. (Note: It’s better to braid it on the counter and then lift onto parchment when already formed, or it will be hard to plump up)
Second proof:
- Cover with greased plastic wrap and set in a warm, draught-free spot for 1 - 1 1/2 hours until almost doubled in size. Gently press with your finger and if it doesn't spring right back but slowly comes back a little, it's ready. (Or refrigerate overnight and set on the counter to proof)
Glaze and bake:
- Preheat the oven to 350°F/180°C. Brush gently with egg wash and sprinkle all over with sugar. Bake for 20 minutes; rotate the pan and place on a second baking sheet to protect the bottom crust and cover loosely with foil to avoid over-browning. Bake another 20 - 25 minutes until golden brown all over. Uncover for the last few minutes for even browning. Instant read thermometer should register 190°F/88°C. Place baking sheet on a cooling rack to cool completely.
The best way to serve a round challah:
- Slice all the way across the middle with a serrated knife and then cut into wedges.
To make ahead:
- Cool completely, double wrap in plastic and heavy aluminum foil and place in a zip top bag. Freeze up to 3 months and thaw on counter. Remove wrapping, rewrap in foil and heat at 300°F/150°C for 5 - 10 minutes.
4 Responses
The apple challah is an absolute masterpiece! Not too dry or too moist, as challah sometimes tends to be.
You make it easy to follow with detailed videos and instructions—thank you!
Thanks so much for the positive feedback – much appreciated! 🙏💕
Made the apple honey raiser challah and was quite nervous as my dough didn’t rise like normal(old yeast) but it was so yummy i couldn’t believe it. Everyone loved it and the tiny bit I had left I toast for breakfast it was like bubka I will definitely be making it again
I’m so happy to hear this! If you use active dry yeast or the yeast isn’t fresh it can take longer to rise, but it will still be just as delicious. I like to keep my yeast in the freezer to keep it fresh. My favorite yeast is SAF Red Instant. Thanks for taking the time to leave a comment and wishing you and your family Shana Tovah! 🍏🍯