In a large bowl combine the lukewarm water with the yeast and sugar.

Place in a warm spot and let the yeast activate for 10 minutes (it must be bubbly or foamy on the top).

Add the flour, salt, oil and egg to the bubbly yeast mixture. Using a fork, mix to incorporate.

You can either dump the dough onto the counter or work the dough in the bowl.

Knead the dough for 8 minutes by hand - it’s a good arm workout.

If the dough feels sticky, add a tablespoon of flour at a time until it doesn’t feel sticky.

Place the dough back in the bowl, drizzle a tablespoon oil over the dough.

Cover the bowl with plastic wrap (I like to use a disposable shower cap that can be reused) and allow to rise in a warm spot until it doubles in size.

Preheat the oven to 375 °F.

Once the dough has risen, it’s time to shape.

Line a 12” round baking tray with parchment paper.

Place an ovenproof bowl in the centre of the tray. This will be filled with honey when the challah is served.

Punch down the dough.

Cut the dough into 18 pieces, each weighing 50 grams. You will have extra dough to make a braided or round challah.

Roll each piece of dough into a smooth ball and brush the tops with a little of the egg wash.

Sprinkle with black and white sesame seeds. This should be done before you place them on the baking tray. Leave a few plain.

Start placing the dough balls around the bowl leaving space between each ball as they are going to expand, until you have filled the baking sheet.

Cover and allow the challah to rise again for an hour.

Brush the plain challah balls with egg wash again.

Bake the challah for 20-25 minutes until golden brown.

Allow to cool before removing from the baking tray.