This stunning loaf is braided and shaped to resemble a flower, with a double round braid to give a more delicate shape.

You Will Need:

1 batch challah dough (I used Esty’s Best Challah Ever)

1 egg, beaten in a small bowl sesame seeds set in a small bowl

Step 1: Prep

Flour your work surface and cut off a nice-sized piece of dough (you can make these into large challahs or medium sized ones; use 300 to 350 grams for a medium challah or 750 grams for a large challah).

Roll out dough into a long rope.

Step 2: Twist

Bend the rope into a “U” shape with the ends facing you. Pick up one strand in each hand and cross them over each other, right strand over left. Let go of the strands.

Again pick up the right strand in your right hand and left in your left hand and cross them over, right over left. Let go of the strands.

Repeat until you've reached the end of the rope. Do not press the ends together.

Step 3: Finish

Bend the twist into a circle shape and take the rounded end (the top end of the twist), and gently open it up.

In the other hand, take one of the unfinished ends, push it through the end of the twist and tuck it underneath the challah. Take the second unfinished end and wrap it over the top of the challah and tuck it underneath.

Step 4: Make the Roses

Flour your work surface.

Weigh or measure out 5 pieces of dough per challah. Each piece should weigh: 15 grams if you are making a medium-sized challah; 30 grams for a large challah. Press the rounds out into little circles. Set them up in a row vertically, overlapping each other slightly.

Starting from the top, roll up all the circles together. Leave them on their sides and slice the roll down the center.

Flip each one inwards and stand it up on the cut edge. You have made two roses!

Step 5: Finish and Bake

Place the challah twist on your prepared baking sheet and place a challah rose in the center of each one.

Repeat steps with the remaining dough.

Brush the whole challah gently with egg.

Set out the bowl of sesame seeds and press your pointer finger onto the challah to “wet” it with egg.

Dip the pad of your finger into sesame and touch it to each twist of the challah (as shown). Let rise till nearly doubled in size.

Preheat oven to 350 degrees Fahrenheit and bake until golden.

Photography by Shoshi Sirkis

Styling by Anat Lobel