Pistachio Halva-Stuffed Challah

Makes 1 large challah

1 cup very warm water
1 package (or 2 1/4 teaspoons) active dry yeast
1/4 cup canola oil
1/3 cup sugar + 2 tablespoons sugar, separated
1/2 teaspoon vanilla
1 1/2 teaspoons salt
1 egg, room temperature, slightly beaten
4 cups King Arthur Bread Flour
1/2 cup Hebel & Co. pistachio nigella halva, chopped
1 tablespoon crushed pistachio/sesame seed topping
1 tablespoon honey

1. In a large bowl, dissolve yeast in water with one tablespoon sugar. Once foamed and dissolved, about 15-20 minutes later, add canola oil, remaining sugar, vanilla, salt and egg.

2. Add three cups of flour, one at a time, mixing with a dough hook or by hand. Dough should be sticky to the touch.

3. Pour fourth cup of flour on countertop and place dough in center. Knead remaining flour into the dough for five minutes -- not all flour might be needed!

4. Place dough into a large greased bowl. Cover with a towel and allow to rise for 3-4 hours.

5. Carefully divide risen dough into four knots. Roll each section into a 12-inch log; then use a rolling pin to flatten each into a 3-inch wide strip. Press pistachio halva crumbs across each strip of dough.. Fold/pinch sides to conceal toppings and carefully roll back into log shapes. You may skip this step if you prefer a plain challah!

6. Braid challah as desired (use YouTube for a variety of options) and place on a greased baking sheet. Allow to rise for 1 1/2 hours.

7. Preheat oven to 350 degrees. Carefully brush top of risen challah with egg wash (1 egg with 1 tablespoon water), followed by pistachio topping and drizzled honey.

8. Bake challah for 20 minutes. If challah is especially golden, cover loosely with a sheet of aluminum foil. Continue to bake for 5-10 minutes until fully baked.

9. Transfer challah out of pan and onto a cooling rack. Cool completely before storing in an airtight container.