In a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.

In a large bowl, or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt, and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly. 

Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.

Add another 1½-2 cups of mixed flour, mixing thoroughly, then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes. 

Place dough in a greased bowl and cover with damp towel. Allow to rise 3 hours, punching down at least once, if possible.

Preheat oven to 350°F. 

Cut dough into approximately 7 balls, around 3.5-4 ounces in size. Roll each ball into flattened circle. Stuff with around 2 tablespoons filling of choice. Close dough up, pinching at the top to ensure filling doesn’t leak out. Arrange on a baking sheet lined with parchment paper or in a round cake pan. Fill each ball with different filling.

In a small bowl beat 2 egg yolks with 1 teaspoon water. 

Brush egg wash liberally over challah. Allow to rise another 45-60 minutes. This will ensure a fluffy texture inside. 

Sprinkle with colored sprinkles and thick sea salt if desired. If adding sprinkles, do this right before baking to ensure the colors don’t run.

Bake for 26-28 minutes.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW