🍞 Recipe for this beautiful round challah:
330g water
10g dry yeast
75g sugar
15g salt
75g olive oil
750g flour

⚖️ Dough Division Instructions:
Divide the dough into 9 strands in total: 8 strands for the main braid and 1 strand coated with sesame for decoration.

8 strands, each weighing 120g, should be rolled to a length of 20 inches or 50 cm.
The sesame-coated strand should weigh 240g and be 28 inches or 70 cm long.

‼️ Important Braiding Tips:
Once you’ve arranged the 8 strands as shown in the video, lift the top strands to slide the sesame-coated strand underneath.
Take dough back the strands and begin crossing the ones from the bottom over the tops.
Watch the full video for the next steps and techniques to complete your beautiful challah!

🥚 Brush the smooth strands (without sesame) with egg wash to give them a golden finish.

🌡 Important Baking Tip: Since this is a large challah, bake it at 350°F (175°C) for around 45 minutes, depending on your oven.
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➡️ Credit: @challahprince
➡️ Follow us: @chefs.vic
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