Fluffiest Challah Ever

This recipe makes a lot of challah, but I prefer to do it once, and freeze for a few weeks at a time (depending on the guest situation!).

White spelt flour has many of the same benefits as whole grain spelt. It’s not as high in vitamins and minerals, but it has the same amount of protein and is easier to digest. You don’t have to divulge the secret! Just wait for compliments! Thanks, HDG.

YIELDS 2 LARGE, 6 MEDIUM, 6 SMALL, AND 2 ONION BOARDS; OR 6 LARGE AND 5 MEDIUM

• 7 oz (200 g) fresh yeast
• 7½ cups lukewarm water
• 1 Tbsp sugar + 1½ cups sugar, divided
• 3 Tbsp kosher salt
• 4 egg yolks + 1 whole large egg
• 1½ cups oil, divided
• approximately 8.8 lb (4 kg) white spelt flour (or a bit less)
• 3–4 Tbsp dough enhancer (optional)
• 1–2 beaten eggs, for egg wash
• black and white sesame seeds and poppy seeds, for topping

Optional Streusel

• ⅓ cup oil
• ½ cup sugar
• 1½ cups flour
• 2 tsp (1 packet) vanilla sugar

Dissolve yeast in water with 1 Tbsp sugar and let proof for 10 minutes.