Place a ramekin of honey, for dipping, in the middle of this beautiful centrepiece challah.

Method

• Put the apple rings in a bowl and add just enough water to cover.
• In a large bowl, weigh out the flour, salt, yeast and cinnamon, keeping the yeast well away from the salt and cinnamon.
• Give them a quick stir before adding the egg and yolk, honey, oil and the apple tea, then mix well with a spatula until thoroughly combined. Scrape the mixture from the side of the bowl.
• Lightly oil your hands, and on a lightly oiled work surface knead the dough - It will be sticky but manageable.
• After about 10 minutes of kneading, your silky, elastic dough will be ready to prove.
• Drizzle a little oil in a clean bowl, roll the dough in it and cover the bowl with cling film.
• Squeeze excess liquid from the apple, blot with kitchen towel then chop into small pieces.
• After an hour, the dough should have risen. Push the apple into the dough, folding it in until well distributed. Cover and leave for a further hour.
• Turn the dough onto a clean work surface shmeared lightly with oil. Lightly oil your rolling pin.
• Press the dough down, divide into 3 equal pieces and roll each piece to a long oblong. Scatter the chopped pecans down the middle of each oblong, then roll tightly, so you have 3 ropes. Press down the edge to make a seam.
• Lengthen the ropes to about
• 60 cms each by gently rolling, plait them and bring the ends together to make a circle, tucking one end under the other.
• Carefully slide onto baking parchment, glaze with beaten egg and cover lightly with cling film.
• Leave in a warm place to rise for about an hour and a half.
• Pre-heat oven to 180°C, then glaze the loaf again with egg and decorate with the halved pecans. Slide it onto a heated oven sheet on the middle shelf of the oven and bake.
• After 20 minutes, gently cover it with foil so it doesn't brown too quickly - it will be dark because of all the sugar. Bake for 15 - 20 minutes more. Cool on a wire rack, then glaze with a generous tablespoon of honey mixed with a splash of hot boiled water.

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First published in the JC September 6 2014