Step 1: Divide the challah into 6 equally sized pieces.
Step 2: Roll out each strand.
Step 3 (optional): Flatten the strands with a rolling pin and add filling. Pinch the strands closed.
Step 4: Pinch the strands together at the top.
Step 5: Bring strand 2 over to the left.
Step 6: Bring strand 1 to the center between strands 4&5.
Step 7: Bring strand 6 to the right.
Step 8: Bring strand 2 to the center between strand 1&4.
Step 9: Repeat steps 5-8 until you run out of dough. The end is the hardest part, but try to make it look as clean as possible by tucking in the ends. I like to smush the challah as well for a better look.
Bake for about 35 minutes at 350 degrees. You will need to cover the challah with foil in the oven because this is a taller challah. The foil will allow the challah to keep cooking internally without overcooking the outside.
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