Pull-Apart Honey Challah Recipe

In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix briefly on medium speed to blend the dry ingredients. With the mixer running, slowly pour in the oil, honey, and water. Once incorporated, add the salt and knead for about 15 minutes, or until the dough is smooth, elastic, and slightly tacky.
Transfer the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and let rise in a warm spot until doubled in volume, about 1 hour.
After the dough has risen, turn it out onto a lightly oiled surface. Divide into 20 equal portions, about 2.8 ounces/80 grams each. Roll each portion into a smooth ball.
Arrange the dough balls in two 10-inch/26 cm round cake pans or ring molds, leaving a little space between them for expansion. Cover and let rise until puffed and nearly doubled, 30 to 40 minutes.
Meanwhile, heat the oven to 350°F/175°C with convection (or 375°F/190°C without convection).
In a small bowl, whisk together the egg and water. Gently brush the tops of the risen dough balls, then sprinkle with coarse sugar, sesame seeds, or sliced almonds, or a mix of all three.
Bake for 25 to 30 minutes, or until deeply golden and cooked through. The bottom of the loaves should sound hollow when tapped.
Remove from the oven and immediately brush the warm challahs with diluted honey. Let cool completely in the pans on a wire rack.
Once cooled, store in an airtight container or wrap tightly to prevent drying.

INGREDIENTS