Golden Honey Challah with a Hint of Cinnamon

In a small bowl, activate the yeast by dissolving it with 1 teaspoon of sugar in warm water. Let it sit for 5 minutes until frothy.

In a large mixing bowl, combine the sieved flour, cinnamon, and salt. Make a well in the center and add the activated yeast mixture, buttermilk, honey, egg, and olive oil.

Using a stand mixer with a dough hook, knead the dough on low-medium speed, gradually incorporating the flour. Increase the speed to high and knead for a total of 10 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly floured work surface and knead gently for another 5 minutes. If the dough is sticky, use a small amount of olive oil or flour to prevent sticking.

Form the dough into a ball and place it in a lightly floured mixing bowl. Cover and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.

Divide the dough into 100g pieces. Roll each piece into a long, sausage-like shape and braid three strands together to form a neat loaf.

Place the braided loaf on a lined baking tray, cover with a damp cloth, and let it proof for another 30 minutes, or until it has doubled in size.

Preheat your oven to 160°C (320°F). Brush the loaf with an egg wash and bake for 15-25 minutes, or until golden brown and cooked through.

For a final touch, drizzle with honey and sprinkle with sesame seeds before serving.