In a large mixing bowl, mix flour, yeast and salt.

Add honey, oil, and water and mix again until a dough forms.

Flip dough onto a clean surface and gently knead until all ingredients are incorporated and dough is smooth.

Place dough in a greased bowl, cover and let rise, in a cozy warm corner of the kitchen, for 45 minutes, or until doubled in size.

Line a baking tray with baking paper. Separate 7 pieces of dough, each roughly the size of a clementine orange. Press a piece of chocolate gelt into each piece of dough. Roll the dough into smooth circles and place on the tray arranged like in the picture below.

With the remaining dough, form the rest of the shapes (branches and base) of the menorah- it's easiest to look at the picture and with some trial and error, your Chanukah challah will look gorgeous.

Preheat the oven to 350℉/175℃. Brush challah with beaten egg and sprinkle generously with sesame seeds. 

Bake at 350℉/175℃ for 20 - 25 minutes until puffed and golden.  

Note: This challah can not be used for hamotzi on Shabbat, if you are looking for a gluten free challah recipe that can be used for hamotzi, find our oat based Gluten Free Challah here.