I love finding ways to make holiday baking feel less daunting and more joyful. Our easy apple challah recipe will fill your kitchen with the most comforting aroma of warm apples and cinnamon, promising a soft, beautiful loaf. This braided holiday bread is not just for special occasions; it’s perfect for family gatherings, a delightful breakfast, or even a thoughtful gift. Passed down and simplified for busy home cooks like me, you’ll master this cherished apple challah with simple steps, making healthy eating a breeze.
Ingredient Highlights for Your Delicious Apple Challah
Every great bake begins with quality ingredients. Here’s what makes our apple challah truly special:
- All-purpose flour: 4.5 cups (540g) – The essential base for a soft, structured braided holiday bread.
- Active dry yeast: 2 ¼ teaspoons (7g) – Essential for a light, airy rise. Ensure it’s fresh!
- Warm water or milk: 1 cup (240ml) – Activates the yeast and adds tenderness to the dough (I often use whole milk for extra richness).
- Granulated sugar: ½ cup (100g) – Sweetens the challah and feeds the yeast for optimal rise (for a lower sugar option, use ¼ cup).
- Large eggs: 2 whole + 1 yolk – Provide richness, color, and structure, making a beautiful apple challah.
- Vegetable oil (or similar neutral oil): ¼ cup (60ml) – Ensures a moist, tender crumb (can swap for melted unsalted butter for more flavor).
- Apples (e.g., Gala, Honeycrisp): 2 medium – Deliver sweet-tart flavor and moisture to the filling. Organic ingredients can make a difference here.
- Ground cinnamon: 1 teaspoon – The classic spice pairing for apples, adding warmth to this apple challah recipe.
- Salt: 1 teaspoon – Balances all the flavors in the apple challah.
- Premium or Specialty Options:
- Organic apples or local orchard picks for the best fresh flavor.
- High-quality vanilla extract for extra aromatic warmth.
- Substitutions for Dietary Styles:
- Gluten-Free: Use a gluten-free flour blend (adjust liquid as needed) for a gluten-free apple challah recipe.
- Dairy-Free: Opt for dairy-free milk and oil for a dairy-free braided holiday bread.
- Lower Sugar: Reduce sugar amount or use a natural sugar alternative for a healthier treat.
- Notes on Choosing Quality Items:
- Select firm, sweet-tart apples that hold their shape well when baked.
- Ensure your active dry yeast is fresh for a reliable rise, checking the expiration date.
Easy Step-by-Step Method for Braiding and Baking
Baking this comforting apple challah is a joyful experience, especially when you follow these clear steps. My personal trick for a perfectly even braid is to make sure all strands are roughly the same thickness.
- 1. Activate Yeast (5-10 min): In a large mixing bowl, combine 1 cup (240ml) warm water (about 105-115°F/40-46°C), a pinch of granulated sugar, and 2 ¼ teaspoons active dry yeast. Stir gently; it should look foamy after 5-10 minutes, indicating readiness.
- 2. Mix Dough (10-15 min): Add remaining ½ cup (100g) sugar, 2 whole eggs + 1 yolk, ¼ cup (60ml) oil, and 1 teaspoon salt to the yeast mixture. Gradually mix in 4.5 cups (540g) all-purpose flour until a soft, shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic; the dough for your apple challah should feel soft and slightly sticky to the touch.
- 3. First Rise (60-90 min): Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, usually 60-90 minutes. It should look airy and puffy.
- 4. Prepare Apple Filling: While the dough rises, peel, core, and finely dice 2 medium apples. Toss with 1 teaspoon cinnamon and a touch of sugar.
- 5. Shape & Fill (15-20 min): Gently punch down the risen dough to release air. Divide into 3 or 4 equal portions for braiding. Roll each portion into a long, even strand. Flatten each strand lightly, spoon the apple filling down the center, and carefully pinch the edges to seal, forming a filled rope. Braid the filled strands into your desired shape, like a simple 3-strand braid on a large baking sheet (I find a 9×13 inch baking sheet works well for most loaves). If the dough feels too sticky to work with, lightly flour your hands.
- 6. Second Rise (30-45 min): Carefully transfer the braided apple challah to a parchment-lined baking sheet. Cover lightly with plastic wrap and let rise again until visibly puffy, about 30-45 minutes. The dough will look noticeably bigger and softer.
- 7. Egg Wash & Bake (30-40 min): Preheat oven to 375°F (190°C). Brush the top of the challah generously with an egg wash (1 beaten egg + 1 Tablespoon water) for a beautiful golden, shiny crust. Bake for 30-40 minutes until deep golden brown and the internal temperature reaches 200°F (93°C). It should sound hollow when tapped. Cool completely on a wire rack before slicing.
- Inline Suggestions for Shortcuts or Flavor Twists:
- Use a food processor to quickly dice the apples for the filling for a quick meal prep shortcut.
- Add a pinch of freshly grated nutmeg or cardamom to the apple filling for extra spice complexity.
- For a sweet finish, brush the warm apple challah with a simple honey glaze (1 Tablespoon honey + 1 Tablespoon hot water) after baking.
- Troubleshooting Tips for Common Mistakes:
- Dough Not Rising: Ensure your yeast is fresh and your water is the correct temperature. A warm kitchen helps activate the yeast for a hearty rise!
- Challah Too Dense: This can happen if the dough is over-kneaded or hasn’t had enough time for both rises. Aim for soft, elastic dough that springs back slowly.
- Crust Browning Too Quickly: If the top browns before the center is cooked, loosely tent the apple challah with aluminum foil for the remaining bake time.
Best Ways to Serve and Enjoy Your Apple Challah
Ideal Occasions
- Weeknight Dinners: A special, hearty side to chicken or a comforting pot roast.
- Holiday Celebrations: A stunning centerpiece for Rosh Hashanah, Hanukkah, Thanksgiving, or Christmas brunch.
- Weekend Brunch: Toasted with butter or jam, or as the star of delicious apple challah French toast.
- Thoughtful Gift: A homemade apple challah makes a perfect, heartfelt gift for friends and neighbors.
Serving Ideas with Sides, Toppings, or Beverages
- Serve warm slices with cream cheese, apple butter, or a dollop of Greek yogurt.
- Pairs wonderfully with a warm cup of coffee, tea, or spiced apple cider.
- Dust with powdered sugar or a light drizzle of maple syrup for extra sweetness.
Storage and Reheating Guidelines
- Room Temperature: Store your apple challah in an airtight container or tightly wrapped at room temperature for 3-4 days.
- Freezing: For longer storage, wrap the cooled challah tightly in plastic wrap and then foil. Freeze for up to 3 months, ideally sliced for easy portioning.
- Reheating: Thaw frozen slices at room temperature or warm gently in a toaster, oven, or microwave until soft and warm.
Everyday Benefits of Making This Apple Challah Recipe
Supports Busy Lifestyles
- Make-Ahead Friendly: Dough can be prepared the day before and slow-risen in the fridge. Baked challah freezes beautifully for future enjoyment.
- Cost-Effective: Making your own braided holiday bread is often much more affordable than buying specialty loaves from a bakery.
- High Family Appeal: This sweet, comforting apple challah is a universally loved treat that brings smiles to all ages.
Key Benefits
- Nutritious & Hearty: Made with wholesome ingredients, it’s a satisfying alternative for healthy recipes for dinner and a great snack.
- Easy Family Meals: Elevates any meal with minimal fuss, becoming one of your family’s best comfort food traditions.
- Versatile: Enjoy it for breakfast, as a side dish, or a dessert. A truly adaptable braided holiday bread.
- Wholesome Treat: Provides natural energy from fruit and grains, making it a better choice than many processed snacks.
Nutrition, Diet, and Lifestyle Notes
Call Out Health Benefits
- Balanced Energy: Provides steady energy from complex carbohydrates and natural sugars in apples.
- Fiber Boost: Apples add valuable dietary fiber, supporting digestive health.
- Wholesome Carbs: A more satisfying and nutrient-rich carbohydrate source compared to highly refined breads.
Adjustments for Diets
- Keto-Friendly: Substitute with a low-carb flour blend (like almond or coconut flour) and a sugar alternative for a modified keto apple challah.
- Diabetic-Friendly: Significantly reduce sugar content or use a natural, low-glycemic sweetener. Monitor portion sizes carefully.
- Paleo: Requires substantial modifications to flour and sugar; better to seek a dedicated paleo bread recipe.
Mention Safe Swaps for Allergies and Sensitivities
- Nut-Free: This apple challah recipe is naturally nut-free; ensure no cross-contamination if severe allergies are present.
- Soy-Free: Use a soy-free vegetable oil if avoiding soy.
- Gluten-Free: Always use a certified gluten-free flour blend for a safe gluten-free challah option.
Cooking Tips, Flavor Boosts, and Variations
Advanced Techniques for Texture, Flavor Depth, or Presentation
- Overnight Cold Proof: For a deeper, more complex flavor and easier handling, allow the first rise to happen slowly in the refrigerator overnight.
- Crumble Topping: Before baking, sprinkle a mixture of oats, brown sugar, flour, and cold butter over your braided holiday bread for an irresistible streusel topping.
- Mastering Braids: Explore different braiding patterns like a 4-strand braid or a round challah with a central apple filling for a stunning presentation.
Spice and Seasoning Adjustments for Regional Twists
- Add orange or lemon zest to the dough or apple filling for a bright, citrusy note.
- Incorporate a pinch of ground ginger, allspice, or cardamom for a warmer, more intricate spice profile.
- A light sprinkle of flaky sea salt on top before baking can enhance the sweetness and add a delicate crunch.
Smart Storage or Freezing Hacks
- Slice your baked apple challah before freezing so you can pull out individual portions as needed.
- Reheat frozen slices directly in a toaster for a quick, warm treat.
FAQs
Can this apple challah be part of a weekly meal prep plan?
Yes, absolutely! Bake it on the weekend, then slice and freeze for easy breakfasts or snacks during the week. It thaws beautifully and saves time, making healthy eating simple.
What are the best apples to buy for this braided holiday bread?
Firm, sweet-tart varieties like Honeycrisp, Gala, Fuji, or Granny Smith work wonderfully. They hold their shape well when baked and offer a delightful flavor to your apple challah.
Is this apple challah recipe suitable for gluten-free or low-carb diets?
With simple swaps, it can be. Use a 1:1 gluten-free flour blend for a gluten-free challah. For a low-carb version, try a low-carb flour blend with a natural sugar substitute, adjusting liquid as needed.
How long does homemade apple challah stay fresh?
When stored in an airtight container at room temperature, your apple challah will stay fresh and delicious for 3-4 days. For longer storage, freeze it for up to 3 months.
Can I make the dough ahead of time for this braided holiday bread?
Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. This “cold proofing” can actually enhance the flavor and texture of your braided holiday bread, which I’ve found makes for an even more tender crumb.
What if my challah dough isn’t rising?
Ensure your yeast is fresh and your water isn’t too hot or cold (aim for bathwater warm). A warm, draft-free spot helps activate the yeast for your apple challah recipe. I always put my dough near the oven when it’s preheating for dinner; that gentle warmth works wonders.
Conclusion
From simple ingredients to a show-stopping, delicious apple challah, you’ve created a cherished family tradition with this easy recipe. Save this easy apple challah recipe today and share the warmth and flavor of this braided holiday bread with those you love for delightful family dinners!
apple challah recipe Braided Holiday Bread
- Total Time: 240 minutes
- Yield: 1 large loaf (10 servings)
- Diet: General
Description
This easy apple challah recipe creates a soft, beautiful braided holiday bread with comforting aromas of warm apples and cinnamon, perfect for family gatherings or special occasions. Simplified for home cooks, it promises a delightful breakfast or thoughtful gift.
Ingredients
- 4.5 cups all-purpose flour (540 g)
- 2.25 teaspoons active dry yeast (7 g)
- 1 cup warm water or milk (240 ml)
- 0.5 cup granulated sugar (100 g)
- 2 large eggs
- 1 large egg yolk
- 0.25 cup vegetable oil (60 ml)
- 2 medium apples (e.g., Gala, Honeycrisp)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Instructions
- Activate Yeast: In a large mixing bowl, combine 1 cup (240ml) warm water (105-115°F/40-46°C), a pinch of granulated sugar, and 2.25 teaspoons active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Mix Dough: Add the remaining 0.5 cup (minus pinch) granulated sugar, 2 whole eggs, 1 egg yolk, 0.25 cup (60ml) oil, and 1 teaspoon salt to the yeast mixture. Gradually mix in 4.5 cups (540g) all-purpose flour until a soft, shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth, elastic, and slightly sticky.
- First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 60-90 minutes, until doubled in size.
- Prepare Apple Filling: While the dough rises, peel, core, and finely dice 2 medium apples. Toss with 1 teaspoon cinnamon and a touch of sugar. (Shortcut: Use a food processor to quickly dice apples.)
- Shape & Fill: Gently punch down the risen dough. Divide into 3 or 4 equal portions for braiding. Roll each portion into a long, even strand. Flatten each strand lightly, spoon the apple filling down the center, and carefully pinch the edges to seal, forming a filled rope. Braid the filled strands into your desired shape (e.g., a simple 3-strand braid) on a large parchment-lined baking sheet. (Tip: If dough is sticky, lightly flour hands.)
- Second Rise: Cover the braided challah lightly with plastic wrap and let rise again for 30-45 minutes until visibly puffy.
- Egg Wash & Bake: Preheat oven to 375°F (190°C). Brush the top of the challah generously with an egg wash (1 beaten egg + 1 Tablespoon water) for a golden, shiny crust. Bake for 30-40 minutes until deep golden brown and the internal temperature reaches 200°F (93°C). (Troubleshooting: If crust browns too quickly, tent with foil.) Cool completely on a wire rack before slicing.
Notes
Ensure yeast is fresh and water is the correct temperature for reliable rising. For extra flavor, add freshly grated nutmeg or cardamom to the apple filling. For a sweet finish, brush the warm challah with a simple honey glaze (1 Tablespoon honey + 1 Tablespoon hot water) after baking. If dough is dense, it may be over-kneaded or need more rise time. Store cooled challah at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 280 calories
- Sugar: 25 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg