Instructions:
- Activate the Yeast: Combine warm water, 1 teaspoon of the sugar, and yeast in a small bowl. Let bloom for 5–10 minutes until foamy.
- Mix Dry Ingredients: In a stand mixer bowl, whisk together the flour, salt, and the remaining 2 tablespoons of sugar.
- Combine Wet Ingredients: Whisk the 3 large eggs and honey together in a separate bowl.
- Form the Dough: Add the activated yeast mixture and the egg/honey mixture to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Incorporate Fat: Add the softened butter cubes one at a time, allowing each to incorporate before adding the next. Increase mixer speed to medium-low and knead for 8–10 minutes until the dough is smooth and elastic (passes the windowpane test).
- First Proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1.5 hours).
- Divide and Shape Logs: Gently punch down the dough. Divide the dough into six equal pieces. Roll each piece firmly into a uniform rope or log, aiming for 14–16 inches in length.
- Assemble the Star: Arrange five logs onto a parchment-lined baking sheet to form a pentagon shape, pinching the points together securely. Take the sixth log and carefully weave it through the center of the pentagon, tucking the ends neatly underneath to complete the six-pointed Hanukkah Star Challah shape.
- Second Proof (Resting): Cover the shaped loaf loosely and let it rest until puffy (about 45–60 minutes). Preheat oven to 375°F (190°C) during the last 15 minutes of this proof.
- Glaze and Top: Whisk the egg yolk and water/milk for the wash. Gently brush the entire surface of the loaf, then sprinkle generously with poppy or sesame seeds.
- Bake: Bake for 30–35 minutes, rotating halfway through, until deep golden brown and the internal temperature reaches 190°F (88°C).
- Cool: Transfer immediately to a wire rack to cool completely before slicing.