Dissolve the yeast and teaspoon of honey in the lukewarm water.

Once bubbles start to appear, add about a third of the flour, followed by the two eggs, the rest of the honey, the salt and the oil.

Get your hands into the dough and combine the mixture, adding flour little by little as you go, until you get a big ball of dough which doesn’t stick to your hands. 

l Sprinkle a clean work surface with flour and knead the dough about for five to ten minutes, adding a bit of flour if it gets too sticky again, before placing the dough in a lightly oiled bowl covered with cling film.

l Leave to rise for about an hour and a half or until dough has doubled in size.

l Roll out the honey dough, long and flat, on a floured surface using a rolling pin and then cut long strips (approximately 5cm wide) using a sharp knife.

Place small pieces of apple down the middle of each strip of dough and fold the strip together up and around the apple.

Braid together three strips of apple-filled dough in the usual way and shape the braid like the outer part of an apple on a lined baking tray (you might find it helpful to draw the apple shape first on to the baking paper, using a pencil).

Continue to fill the inside of the apple shape using the apple-filled braids until you have a full apple-shaped challah.

Add a small braid as a stalk and a flat oval piece of dough as a leaf.

Finally, egg-wash the apple-shaped challah, using the white of the egg for a golden finish and bake for 25 to 30 minutes at 180° C (350°F, gas mark 5).

For more information or to book a place at a Challah Mummy braiding workshop, email challahmummy@gmail.com

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