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1
Make the dough In a small bowl, whisk the water with the yeast and 1 teaspoon of the sugar.
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2
Let stand for 10 minutes, until foamy.
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3
In a medium bowl, whisk the eggs with the oil and vanilla.
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4
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar.
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5
Mix to blend.
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6
Add the egg and yeast mixtures and knead until the dough comes together, scraping down the side and bottom of the bowl, about 3 minutes.
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7
Scrape the dough out onto a work surface and knead until smooth and slightly sticky, 8 to 10 minutes.
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8
Transfer the dough to an oiled large bowl and cover with
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9
Meanwhile, make the filling and topping In a medium bowl, stir the tahini with 1/3 cup of the honey, the vanilla, cinnamon, salt and 2 tablespoons of water until smooth.
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10
In a small bowl, beat the egg with the remaining 1 tablespoon of honey and 1 tablespoon of water.
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11
Preheat the oven to 375 and line 2 baking sheets with parchment paper.
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12
Divide the dough into 2 equal pieces.
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13
Transfer 1 piece to a lightly floured work surface and keep the other piece covered with a damp kitchen towel.
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14
Divide the dough on the work surface into 3 equal pieces.
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15
Using a rolling pin, roll out 1 piece into a 14-by-6-inch rectangle.
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16
Spread 1/4 cup of the tahini mixture on top, leaving a 1/2-inch border.
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17
Sprinkle 1/4 cup of the halvah over the tahini in an even layer.
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18
With a long side facing you, tightly roll up the dough into a log, pressing the seam and ends together to seal in the filling.
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19
Repeat with the other 2 pieces of dough, 1/2 cup of the tahini mixture and 1/2 cup of the halvah.
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20
Arrange the 3 logs on one of the prepared sheets and braid them together.
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21
Brush with the egg wash and sprinkle with sesame seeds and turbinado sugar.
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22
Repeat with the second piece of dough and the remaining filling, egg wash and toppings.
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23
Bake the challahs for about 30 minutes on the middle and bottom racks of the oven, shifting and rotating halfway through, until deep golden.
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24
Transfer to racks to cool.
