Apple and honey challah

Ingredients

• 500g bread flour
• 7g instant yeast
• 2 tsp fine sea salt
• 60g caster sugar
• 3 large eggs, plus 1 yolk for egg wash
• 80ml neutral oil
• 160ml warm water
• 3 medium Bramley or Granny Smith apples, peeled, cored, and diced 1cm
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 3 tbsp runny honey, plus extra for drizzling
• 1 tsp vanilla extract

Steps

1. 1

   1. Melt the butter in a skillet over medium heat and add the diced apple, brown sugar, cinnamon, and cardamom. Cook for 6–8 minutes until the apple is just tender and caramelized but still holds its shape. Stir in the vanilla, remove from heat, and let cool completely.

2. 2

   2. Whisk together the flour, yeast, salt, and caster sugar in a large bowl. Add the eggs, oil, honey, and warm water, then mix to a shaggy dough. Knead by hand or with a dough hook for 8–10 minutes until smooth and slightly tacky.

3. 3

   3. Gently fold the cooled apple pieces into the dough, then transfer to a lightly oiled bowl, cover, and let rise at room temperature for 1.5 hours until doubled.

4. 4

   4. Divide the dough into three equal strands and braid them tightly on a lined baking sheet, tucking the ends under. Cover loosely and proof for a further 45 minutes until noticeably puffed.

5. 5

   5. Brush generously with the egg yolk wash and bake at 180°C (350°F) for 30–35 minutes until deep golden brown and the internal temperature reads 90°C (195°F).

6. 6

   6. While still warm, drizzle a thin stream of honey over the top so it pools into the braided folds and glistens against the caramelized apple. Cool on a wire rack for at least 20 minutes before slicing.