Combine all dough ingredients in a mixing bowl and knead 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 1⁄2 hours at room temperature or overnight in the refrigerator.

Prepare sugar syrup by dissolving sugar in boiling water. Chill until ready to use.

Roll the dough into a thin rectangle on a lightly floured surface. Spread the melted white chocolate with butter evenly, then layer halva and sprinkle chopped white chocolate and a little halva.

Roll the dough into a log and freeze for 20 minutes to make it easier to handle. Cut the log lengthwise and braid the two halves. Transfer to a baking pan or place free-form on a tray. Cover and let rise for 30 minutes.