Apple Honey Challah Fusion

In a small bowl, mix the warm water and honey, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture, oil, and eggs. Mix until a dough forms.

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. You can add more flour if needed to prevent sticking.

Lightly oil a large bowl, place the dough inside and cover it with a clean kitchen towel. Let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size.

While the dough is rising, prepare the apple filling. In a small bowl, toss the finely chopped apples with honey, cinnamon, and lemon juice.

Set aside to allow the apples to absorb the flavors.

Once the dough has risen, punch it down and divide it into 3 or 4 equal portions, depending on the braid style you want.

Roll each portion into a long, flat rectangle (about 12-14 inches long).

Spoon the apple mixture along the center of each strip, leaving the edges clear. Fold the edges of the dough over the filling and pinch them closed to seal.

Once each strip is filled, braid the strands together carefully, ensuring the filling doesn’t spill out.

Place the braided challah on a parchment-lined baking sheet and cover with a towel. Let it rise again for about 30 minutes.

Preheat your oven to 350°F (175°C).

Beat the remaining egg and brush it generously over the challah for a golden finish.

Bake for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.

Once out of the oven, while the challah is still warm, drizzle some extra honey over the top for added sweetness.

Let it cool for a few minutes before slicing and serving.