3 h 20 min

Step 1

In a stand mixer's bowl add milk, yeast, honey, egg, flour, olive oil and salt. Set the mixer on lowest speed and start mixing for 10-12 min, until the dough is smooth and elastic.

Step 2

Remove the dough from the mixer, round it and place in a lightly oiled bowl to proof. Cover with a towel to avoid the dough from drying out.

Step 3

After doubled in size, deflate the dough and cut strips. Roll each strip into a long strand and cut ping pong size pieces.

Step 4

Round each piece to a perfect sealed ball. Place them 1/2 an inch apart in a tart pan (lined with parchment paper). Let them proof until they touch each other.

Step 5

In the meantime, preheat your oven to 375F or 180C and make the glaze.

Step 6

To make the glaze- simply combine milk and honey in a small pot, bring to boil while stirring constantly. Set aside to cool to room temperature.

Step 7

After the dough balls have doubled in size, brush them with an egg wash and decorate each ball with pearl sugar.

Step 8

Bake for 15-20 min or until dark golden.

Step 9

Remove from the oven and brush with the honey glaze. Let the challah cool for 10 min, then eat while warm!

Step 10

YASSS!