In a bowl combine the lukewarm (not boiling) water with the yeast and sugar. Allow the mixture to activate for 10 minutes till a foam begins to form on top. Add the eggs and oil and whisk to combine.

In a large bowl combine half the flour, sugar, and salt. Stir to combine. Add the wet ingredients and mix them together. Add the remaining half of the flour and mix to incorporate everything.

Turn the dough onto the counter and knead for 10 minutes. If the dough is sticky add flour till you get the right consistency. Place the dough back in the bowl and cover it with a tablespoon of oil.

Cover the dough with plastic wrap and allow it to rise in the refrigerator overnight. If you choose this option allow it to come to room temperature before braiding.

Alternatively, you can cover the dough with a damp dishtowel and allow it to rise in a warm spot until it doubles in size.

Preheat the oven to 375 F/190 C

Once the dough has risen, make the brocha **** and shape the challahs.

Place each challah onto a parchment-lined baking sheet and brush with a beaten egg. Sprinkle with the toppings of your choice. Allow the challah to rise again for a further 20 minutes.

Bake the challah for 20-25 minutes or until the bottom is brown.

MAKES 4