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1
Butter a large bowl, and melt 4 tablespoons butter in a saucepan over medium-low heat; let cool.
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2
Combine 2 tablespoons melted butter, the flour, water, 1/3 cup honey, the eggs and the egg yolks, yeast and salt in a large bowl.
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3
Mix until dough forms.
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4
Turn dough out onto a floured surface and knead until smooth, about 10 minutes.
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5
Transfer dough to a buttered bowl, and brush with 1 tablespoon melted butter.
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6
Cover with plastic.
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7
Let rise in a warm place until dough almost doubles in volume, about 1 1/2 hours.
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8
Turn dough out onto a floured surface.
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9
Pat into an 8 1/2-inch x 14-inch rectangle.
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10
Top with apples; knead to incorporate.
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11
Return to bowl.
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12
Brush with remaining tablespoon melted butter; cover.
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13
Let rise again in a warm place until dough almost doubles in volume, about 1 hour more.
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14
Preheat oven to 375 degrees F., with a rack in lowest position.
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15
Butter a 9-inch round cake pan.
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16
Roll dough into a rope (about 24 inches) on a floured surface.
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17
Coil into a circle, and transfer to pan.
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18
Butter plastic wrap, and cover dough.
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19
Let rise again until dough almost doubles in volume, about 45 minutes more.
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20
Heat remaining 4 tablespoons butter and 1/3 cup honey in a saucepan over medium-low heat until butter melts.
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21
Brush dough with half the honey-butter.
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22
Bake until golden brown and firm, about 35 minutes.
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23
Brush challah with the remaining honey-butter.
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24
Let cool in pan on a wire rack for 30 minutes.
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25
Turn out loaf from pan, and let cool.
