Oat Honey Apple Challah
Elevate your baking game with this Oat Honey Apple Challah, a stunning twist on the traditional braided bread that’s perfect for special occasions or a cozy weekend treat. This recipe combines the nutty goodness of rolled oats, the natural sweetness of honey, and the juicy tenderness of fresh diced apples, creating a loaf that’s as flavorful as it is beautiful. The dough is enriched with eggs and vegetable oil, ensuring a soft, fluffy texture, while the braided design adds a showstopping touch to your table. A golden egg wash gives it a glossy finish, and a final optional drizzle of honey infuses extra sweetness and shine. Whether enjoyed warm from the oven, as a centerpiece at dinner, or toasted with your favorite spread, this challah strikes the perfect balance between wholesome and indulgent. With just a few simple ingredients and easy-to-follow steps, this recipe is sure to weave its way into your heart—and your recipe collection.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Honey
- 0.25 cup Vegetable oil
- 2 Large eggs
- 1.25 teaspoons Salt
- 3.5 cups All-purpose flour
- 0.5 cup Rolled oats
- 1 Apple (peeled, cored, and diced small)
- 1 Egg (for egg wash)
- 2 tablespoons Honey (for drizzling, optional)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for 5-7 minutes until foamy.
Stir in the honey, vegetable oil, eggs, and salt until well combined.
Gradually add the all-purpose flour, one cup at a time, mixing until the dough begins to come together.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Gently knead in the rolled oats and diced apple pieces until evenly distributed.
Place the dough in a lightly oiled bowl, cover it with a clean dish towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide it into three equal pieces. Roll each piece into a long strand (about 14 inches in length).
Braid the strands together, pinching the ends to seal. Transfer the braid onto a parchment-lined baking sheet.
Cover the braided dough with a towel and let it rise for another 30-40 minutes until puffy.
Preheat your oven to 350°F (175°C).
In a small bowl, beat the egg for the egg wash. Gently brush it over the top of the braided dough.
Bake the challah in the preheated oven for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
If desired, drizzle 2 tablespoons of honey over the baked challah for added sweetness and shine.
Allow the challah to cool for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 10.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 17 mg | 1% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
