apple honey challah
fluffy sweet honey challah stuffed with apples . recipe with braiding diagram instructions for a beautiful round challah.
lukewarm water, divided, active dry yeast, sugar, egg, egg yolks, honey, canola oil, vanilla, salt, flour, medium granny smith apples, sugar, turbinado sugar, egg, cold water, salt
- 1 1/2 cups lukewarm water
 - divided
 - 1/4 oz active dry yeast
 - 1 tsp sugar
 - 1 large egg
 - 3 large egg yolks
 - 3/4 cup honey
 - 2 tbsp canola oil
 - 2 tsp vanilla
 - 2 tsp salt
 - 5 7 cups flour
 - 3 medium granny smith apples
 - 1/4 cup sugar
 - 2 tbsp turbinado sugar
 - 1 large egg
 - 1 tbsp cold water
 - 1/2 tsp salt

- pour 1/4 cup of the lukewarm water about 110 degrees into a large mixing bowl.
 - add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, whisk to dissolve.
 - wait 10 minutes.
 - the yeast should have activated, meaning it will look expanded and foamy.
 - if it doesn't, your yeast may have expired, which means your bread won't rise go buy some fresh yeast once your yeast has activated, add remaining 1 1/4 cup lukewarm water to the bowl along with the egg, egg yolks, honey, canola oil, vanilla and salt.
 - use a whisk to thoroughly blend the ingredients together.
 - begin adding the flour to the bowl by half cupfuls, stirring with a large spoon each time flour is added.
 - when mixture becomes too thick to stir, use your hands to knead.
 - continue to add flour and knead the dough until it's smooth, elastic, and not sticky.
 - the amount of flour you will need to achieve this texture varies only add flour until the dough feels pliable and "right.
 - " turn the dough out onto a smooth surface and knead a few more times.
 - place a saucepan full of water on the stove to boil.
 - wash out the mixing bowl that you used to mix the challah dough.
 - grease the bowl with canola oil.
 - push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.
 - cover the bowl with a clean, damp kitchen towel.
 - place the bowl of dough on the middle rack of your oven.
 - take the saucepan full of boiling water and place it below the rack where your dough sits.
 - close the oven, but do not turn it on.
 - the pan of hot water will create a warm, moist environment for your dough to rise.
 - let the dough rise for 1 hour.
 - take the dough bowl out and punch it down several times to remove air pockets.
 - place it back inside the oven and let it rise for 1 hour longer.
 - during this final rise, fill a mixing bowl with cold water and dissolve 1/2 tsp of salt in it.
 - peel the apples and dice them into very small pieces, about 1/4 inch large.
 - place the diced apples into the bowl of lightly salted water.
 - reserve.
 - when you are ready to begin braiding the dough, drain the apple pieces and pat them dry with paper towels.
 - toss the apple pieces with 1/4 cup of sugar.
 - if you'd like, you can add 1/2 tsp of cinnamon to the sugar to give the apples an apple cinnamon flavor.
 - take the dough out of the oven it should have doubled in size during this final rise.
 - if it has not fully risen, return it to the oven till it's had a chance to properly rise.
 - when the dough is ready, flour a smooth surface like a cutting board.
 - punch the dough down into the bowl a few times, then turn the dough out onto the floured surface.
 - knead the dough a bit, adding flour as needed to keep it from feeling sticky.
 - you will have enough dough for two medium sized challot challahs.
 - divide the dough into two equal halves.
 - put one half of the dough on a smooth, lightly floured surface.
 - leave the other half of the dough in the bowl covered by a moist towel.
 - cut the dough on the floured surface into four equal portions.
 - take one of the four portions and stretch it with your fingers into a rough rectangle, about 1 foot long and 3 4 inches wide.
 - use a rolling pin to smooth the dough, if it helps.
 - the rectangle doesn't need to look perfect, and it shouldn't be too thin the dough needs to be thick enough to handle an apple filling.
 - sprinkle some of the sugared apple pieces across the center of the rectangle.
 - you should use about 1/8 of the apple pieces in each rectangle.
 - liquid will collect in the apple bowl as you progress do not transfer the liquid to the dough, or it will weaken and become mushy.
 - do your best to shake off excess liquid before placing the apples on the dough.
 - leave at least 1/2 inch border along the outer edge of the dough clean, with no apples.
 - gently roll the upper edge of the rectangle down to the lower edge and pinch to seal, creating a snake like roll of dough stuffed with apples.
 - this is the beginning of your strand.
 - gently and carefully roll the stuffed strand till it becomes smooth, using gentle pressure with your hands on the center of the strand, pulling outward as you roll.
 - if any apples begin to poke through the dough, repair the hole with your fingers before you continue.
 - re flour the surface as needed to keep your dough from sticking.
 - taper the ends of the strand by clasping between both palms and rolling.
 - at the end of the rolling process, your strand should be about 16 to 18 inches long with tapered ends.
 - once your apple strand has been rolled, repeat the process with the remaining 3 pieces of dough, making sure that they are even in length with the first strand.
 - in the end, you'll have 4 apple stuffed strands.
 - now your stuffed strands are ready to braid.
 - there are a few different ways to braid 4 strands into a challah.
 - this recipe will guide you through one method for braiding a round four strand challah.
 - for other braiding methods, click here.
 - place two strands in the center of a smooth surface, running parallel top to bottom.
 - place the third strand across the two strands, going under the left strand and over the right.
 - place the fourth strand directly below the third strand, going over the left strand and under the right.
 - you will have something similar to a tic tac toe board pattern, with the center of the board being a very small square and 8 "legs" sticking out from that center.
 - keep the center as tight as possible.
 - .
 - .
 - you'll be braiding from the center.
 - i have numbered the strand ends in the following diagram to make the braiding process easier.
 - take strand 1 and cross it over strand 2.
 - take strand 3 and cross it over strand 4.
 - take strand 5 and cross it over strand 6.
 - take strand 7 and cross it over strand 8.
 - take strand 2 and cross it back the opposite way, over strand 7.
 - take strand 8 and cross it over strand 5.
 - take strand 6 and cross it over strand 3.
 - take strand 4 and cross it over strand 1.
 - take strand 7 and twist it with strand 4.
 - tuck the twisted ends under the challah.
 - repeat this process with the remaining loose ends twist and tuck 1 with 6, then 3 and 8, then 5 and 2.
 - when all of the loose ends are twisted under, gently plump the challah into a nice, even round shape.
 - after the round has been braided, place it on a baking sheet lined with parchment paper.
 - preheat the oven to 350 degrees f.
 - let the braid rise 30 to 45 minutes longer.
 - you'll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.
 - while this challah rises, you can braid the other half of the dough in the same way, or you might choose a different braid for your second challah.
 - no matter which way you braid, you can conceal the apple pieces inside the strands using the same method described above.
 - your second challah will rise as the first one bakes.
 - prepare your egg wash by beating the egg, salt and water till smooth.
 - use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah.
 - reserve the leftover egg wash.
 - sprinkle the top of the challah with 1 tbsp turbinado sugar, if you wish.
 - each challah needs to bake for about 45 minutes total, but to get the best result the baking should be done in stages.
 - first, set your timer to 20 minutes and put your challah in the oven.
 - after 20 minutes, take the challah out of the oven and coat the grooves of the braid with another thin layer of egg wash.
 - these areas tend to expand during baking, exposing dough that will turn white unless they are coated with egg wash.
 - turn the challah around, so the opposite side faces front, and put it back into the oven.
 - turning it will help your challah brown evenly the back of the oven is usually hotter than the front.
 - the challah will need to bake for about 20 minutes longer.
 - for this last part of the baking process, keep an eye on your challah it may be browning faster than it's baking.
 - once the challah is browned to your liking, take it out and tent it with foil, then place it back in the oven.
 - remove the foil for the last 2 minutes of baking time.
 - take the challah out of the oven.
 - at this point your house should smell delicious.
 - test the bread for doneness by turning it over and tapping on the bottom of the loaf if it makes a hollow sound, and it's golden brown all the way across, it's done.
 - because of the apples in this challah, it may take a bit longer to bake than your regular challah recipe.
 - err on the side of letting it cook longer to make sure it's baked all the way through.
 - you can also stick an instant read thermometer in the thickest part of the challah when it reads 190, it is baked all the way through.
 - let challah cool completely on a wire cooling rack before serving.
 - bake the second challah in the same way.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 1/2 cups lukewarm water
- divided
- 1/4 oz active dry yeast
- 1 tsp sugar
- 1 large egg
- 3 large egg yolks
- 3/4 cup honey
- 2 tbsp canola oil
- 2 tsp vanilla
- 2 tsp salt
- 5 7 cups flour
- 3 medium granny smith apples
- 1/4 cup sugar
- 2 tbsp turbinado sugar
- 1 large egg
- 1 tbsp cold water
- 1/2 tsp salt

 ### Assistant: The ingredients you'll need are:
- 1 1/2 cups lukewarm water
- divided
- 1/4 oz active dry yeast
- 1 tsp sugar
- 1 large egg
- 3 large egg yolks
- 3/4 cup honey
- 2 tbsp canola oil
- 2 tsp vanilla
- 2 tsp salt
- 5 7 cups flour
- 3 medium granny smith apples
- 1/4 cup sugar
- 2 tbsp turbinado sugar
- 1 large egg
- 1 tbsp cold water
- 1/2 tsp salt


You can follows these steps to make the recipe:
- pour 1/4 cup of the lukewarm water about 110 degrees into a large mixing bowl.
- add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, whisk to dissolve.
- wait 10 minutes.
- the yeast should have activated, meaning it will look expanded and foamy.
- if it doesn't, your yeast may have expired, which means your bread won't rise go buy some fresh yeast once your yeast has activated, add remaining 1 1/4 cup lukewarm water to the bowl along with the egg, egg yolks, honey, canola oil, vanilla and salt.
- use a whisk to thoroughly blend the ingredients together.
- begin adding the flour to the bowl by half cupfuls, stirring with a large spoon each time flour is added.
- when mixture becomes too thick to stir, use your hands to knead.
- continue to add flour and knead the dough until it's smooth, elastic, and not sticky.
- the amount of flour you will need to achieve this texture varies only add flour until the dough feels pliable and "right.
- " turn the dough out onto a smooth surface and knead a few more times.
- place a saucepan full of water on the stove to boil.
- wash out the mixing bowl that you used to mix the challah dough.
- grease the bowl with canola oil.
- push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.
- cover the bowl with a clean, damp kitchen towel.
- place the bowl of dough on the middle rack of your oven.
- take the saucepan full of boiling water and place it below the rack where your dough sits.
- close the oven, but do not turn it on.
- the pan of hot water will create a warm, moist environment for your dough to rise.
- let the dough rise for 1 hour.
- take the dough bowl out and punch it down several times to remove air pockets.
- place it back inside the oven and let it rise for 1 hour longer.
- during this final rise, fill a mixing bowl with cold water and dissolve 1/2 tsp of salt in it.
- peel the apples and dice them into very small pieces, about 1/4 inch large.
- place the diced apples into the bowl of lightly salted water.
- reserve.
- when you are ready to begin braiding the dough, drain the apple pieces and pat them dry with paper towels.
- toss the apple pieces with 1/4 cup of sugar.
- if you'd like, you can add 1/2 tsp of cinnamon to the sugar to give the apples an apple cinnamon flavor.
- take the dough out of the oven it should have doubled in size during this final rise.
- if it has not fully risen, return it to the oven till it's had a chance to properly rise.
- when the dough is ready, flour a smooth surface like a cutting board.
- punch the dough down into the bowl a few times, then turn the dough out onto the floured surface.
- knead the dough a bit, adding flour as needed to keep it from feeling sticky.
- you will have enough dough for two medium sized challot challahs.
- divide the dough into two equal halves.
- put one half of the dough on a smooth, lightly floured surface.
- leave the other half of the dough in the bowl covered by a moist towel.
- cut the dough on the floured surface into four equal portions.
- take one of the four portions and stretch it with your fingers into a rough rectangle, about 1 foot long and 3 4 inches wide.
- use a rolling pin to smooth the dough, if it helps.
- the rectangle doesn't need to look perfect, and it shouldn't be too thin the dough needs to be thick enough to handle an apple filling.
- sprinkle some of the sugared apple pieces across the center of the rectangle.
- you should use about 1/8 of the apple pieces in each rectangle.
- liquid will collect in the apple bowl as you progress do not transfer the liquid to the dough, or it will weaken and become mushy.
- do your best to shake off excess liquid before placing the apples on the dough.
- leave at least 1/2 inch border along the outer edge of the dough clean, with no apples.
- gently roll the upper edge of the rectangle down to the lower edge and pinch to seal, creating a snake like roll of dough stuffed with apples.
- this is the beginning of your strand.
- gently and carefully roll the stuffed strand till it becomes smooth, using gentle pressure with your hands on the center of the strand, pulling outward as you roll.
- if any apples begin to poke through the dough, repair the hole with your fingers before you continue.
- re flour the surface as needed to keep your dough from sticking.
- taper the ends of the strand by clasping between both palms and rolling.
- at the end of the rolling process, your strand should be about 16 to 18 inches long with tapered ends.
- once your apple strand has been rolled, repeat the process with the remaining 3 pieces of dough, making sure that they are even in length with the first strand.
- in the end, you'll have 4 apple stuffed strands.
- now your stuffed strands are ready to braid.
- there are a few different ways to braid 4 strands into a challah.
- this recipe will guide you through one method for braiding a round four strand challah.
- for other braiding methods, click here.
- place two strands in the center of a smooth surface, running parallel top to bottom.
- place the third strand across the two strands, going under the left strand and over the right.
- place the fourth strand directly below the third strand, going over the left strand and under the right.
- you will have something similar to a tic tac toe board pattern, with the center of the board being a very small square and 8 "legs" sticking out from that center.
- keep the center as tight as possible.
- .
- .
- you'll be braiding from the center.
- i have numbered the strand ends in the following diagram to make the braiding process easier.
- take strand 1 and cross it over strand 2.
- take strand 3 and cross it over strand 4.
- take strand 5 and cross it over strand 6.
- take strand 7 and cross it over strand 8.
- take strand 2 and cross it back the opposite way, over strand 7.
- take strand 8 and cross it over strand 5.
- take strand 6 and cross it over strand 3.
- take strand 4 and cross it over strand 1.
- take strand 7 and twist it with strand 4.
- tuck the twisted ends under the challah.
- repeat this process with the remaining loose ends twist and tuck 1 with 6, then 3 and 8, then 5 and 2.
- when all of the loose ends are twisted under, gently plump the challah into a nice, even round shape.
- after the round has been braided, place it on a baking sheet lined with parchment paper.
- preheat the oven to 350 degrees f.
- let the braid rise 30 to 45 minutes longer.
- you'll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.
- while this challah rises, you can braid the other half of the dough in the same way, or you might choose a different braid for your second challah.
- no matter which way you braid, you can conceal the apple pieces inside the strands using the same method described above.
- your second challah will rise as the first one bakes.
- prepare your egg wash by beating the egg, salt and water till smooth.
- use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah.
- reserve the leftover egg wash.
- sprinkle the top of the challah with 1 tbsp turbinado sugar, if you wish.
- each challah needs to bake for about 45 minutes total, but to get the best result the baking should be done in stages.
- first, set your timer to 20 minutes and put your challah in the oven.
- after 20 minutes, take the challah out of the oven and coat the grooves of the braid with another thin layer of egg wash.
- these areas tend to expand during baking, exposing dough that will turn white unless they are coated with egg wash.
- turn the challah around, so the opposite side faces front, and put it back into the oven.
- turning it will help your challah brown evenly the back of the oven is usually hotter than the front.
- the challah will need to bake for about 20 minutes longer.
- for this last part of the baking process, keep an eye on your challah it may be browning faster than it's baking.
- once the challah is browned to your liking, take it out and tent it with foil, then place it back in the oven.
- remove the foil for the last 2 minutes of baking time.
- take the challah out of the oven.
- at this point your house should smell delicious.
- test the bread for doneness by turning it over and tapping on the bottom of the loaf if it makes a hollow sound, and it's golden brown all the way across, it's done.
- because of the apples in this challah, it may take a bit longer to bake than your regular challah recipe.
- err on the side of letting it cook longer to make sure it's baked all the way through.
- you can also stick an instant read thermometer in the thickest part of the challah when it reads 190, it is baked all the way through.
- let challah cool completely on a wire cooling rack before serving.
- bake the second challah in the same way.
- .

