In the bowl of a stand mixer, add 1 cup warm water, yeast packet and sugar.
Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes until it foams up.
In the same bowl, add eggs, oil and honey and whisk together.
Using a dough attachment on your mixer, begin mixing and gradually add flour and salt, about 1/2 cup at a time. Continue until everything is incorporate and dough is in a cohesive ball.
Turn the dough onto a very well floured surface and knead for about 5 minutes until dough is smooth. Too see if the dough is ready, press your finger in and if the dough bounces back quickly, it's ready.
Place dough in a lightly oiled bowl, turning so dough has a light layer of oil on all sides. Place a towel or plastic wrap over the bowl and let rise for about 1 hour -1 1/2 hours or until doubled in size.
Pre-heat oven to 350 degrees Fahrenheit.
Punch the dough and divide dough into 2 balls, this will be your challot. Cover 1 ball of dough as you work with the other.
Divide dough into 3 pieces, this will be your braid strands.. Take 1 of the strands and roll making a long snake, about 10-12 inches long, about 1-2 inches thick. Use a rolling pin to flatten the strand if needed.
Divide apple mixture between the strands, draining any excess liquid so the apples are not too wet and seal the strand.
Braid a 3 strand braid and roll into a circle to make a round challah. Place challot on baking sheet and let rise for another 20 minutes.
Brush challot with egg wash and top with streusel topping.
Bake challah for 40-45 minutes until cooked through. if topping begins to darken too fast, cover with foil for the last 10 minutes.