Make the dough

• Combine the water, dry yeast, sugar, salt, olive oil and flour in a bowl.
• Knead until a smooth, elastic dough forms.

Let the dough rise

• Cover the dough and let it rise until doubled in volume.

Divide the dough

• Divide the dough into 4 main braided parts, each made of 4 strands of 60 g (16 strands in total, 240 g per challah).
• Set aside 240 g of dough for the thick strand and 20 g for the tiny ball for the top of the crown.

Roll the strands

• Roll each of the 16 strands into a length of 60 cm (24 inches).
• Roll the thick strand into a length of 75 cm (30 inches) and coat it with sesame seeds.
• Roll the small dough ball for the top of the crown.

Braid the challah

• Braid each of the 4 parts using the 4-strand classic technique.
• Arrange the braided parts into a round crown shape.
• Wrap the sesame-coated thick strand around the base and place the small ball on top of the crown.

Bake

• Bake without egg wash at 175 °C (350 °F) until golden, depending on your oven.