Three braided ropes of enriched dough come together in a shiny, deep-golden loaf with that signature pull-apart crumb — soft, slightly sweet, and just barely eggy in the best way. Honey and a good glug of neutral oil keep the interior tender and moist, while a light egg wash brushed into every crevice of the braid gives the crust its glossy shine and optional sesame or poppy seed crunch. The dough itself comes together easily in a stand mixer, rising twice for that classic airy, pillowy texture before it's shaped into a loose three-strand braid and baked until it sounds hollow when tapped. It slices beautifully once cooled, perfect for Shabbat dinner, French toast the next morning, or just tearing into warm with butter or jam. This one is a great fit for a dairy free table, no fuss involved, so you can bake the real deal without a second thought.
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In a small bowl, combine the yeast, 1 tsp sugar, and warm water. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Add 2 of the eggs, the honey, and the oil, then pour in the activated yeast mixture. Mix on low speed until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 7–9 minutes, until the dough is smooth, supple, and pulls cleanly away from the sides of the bowl. The dough should be slightly tacky but not sticky — if it clings to your hands, add flour 1 tbsp at a time.
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