HONEYCOMB CHALLAH 🍯🐝 Easy to make, no difficult braiding and absolutely beautiful for the Jewish New Year. ❤️ My father was an incredible baker, known for his delicious sweet egg challah. I hope this recipe does his challah justice. 🥹 Full printable recipe found at sivanskitchen.com and also link to all items used in this video✨ No mixer? No problem! This challah can absolutely be made and kneaded by hand. SWEET EGG CHALLAH • 8 cups (1,000 g) flour • 2 heaping tbsp (30 g) dry yeast • 1 cup (207 g) sugar • 3 tsp (26 g) salt • 2 large eggs • 2 cups (475 ml) warm water • ½ cup (100 g) oil HONEYCOMB • 2 cups sesame seeds • 2 cups (475 ml) water • 2 tbsp honey • Oil, for brushing Add all challah ingredients except water to a mixer. Mix on low, slowly adding the water. Knead 12–15 minutes (20–25 minutes by hand). Shape into a smooth ball, cover and proof 2 hours or until doubled. Line a 15-inch round pan with parchment and place a 4-inch oven-safe ramekin in the center. Make 20 balls at 40 g each. Mix water + honey. Dip each ball, shake off excess and coat in sesame seeds. Arrange 7 around the ramekin and 13 around those. For the border, make 4 strands at 100 g each. Twist 2 together and place around the top half. Repeat with the other 2 around the bottom. Cover and proof 45 minutes. Bake at 350°F for 40–45 minutes until golden. Cool, remove the ramekin and replace with a bowl of honey, or fill the ramekin itself. Brush the plain twists with oil for a beautiful shine. 🍯✨ BONUS: Use the extra dough to make 2 chocolate babka rolls! Full instructions are in the printable recipe. 🍫 Shana Tova! May your new year be as sweet as this challah. 🍎🍯❤️ ##sivanskitchen##roshhashana##challah##easyrecipes##baking