1  1/2 cups water

2 tsp of active dry yeast

1 tsp sugar

8 cups of flour

1 cup of sugar

1 tap salt

1 cup milk

4 eggs

¼ cup honey

3/8 cup avocado oil

1 egg, divided, for egg wash 

1. Combine dry yeast, warm water, and teaspoon of sugar in a bowl. Cover with a towel and set aside to proof for 10 minutes.

2.  Combine the flour, sugar and salt. Then add the warm milk, eggs, honey, and oil. Add the proofed yeast and mix until all the ingredients are well incorporated.

3. Transfer the dough to a working surface and, either by hand or with a Bosch bread maker or Kitchen Aid mixer, knead the dough until it is smooth and elastic, adding more flour as needed.

4. Return the dough to a large bowl, cover with plastic wrap and a towel. Set aside to rise for 2 hours in a warm, draft-free spot.

5. Preheat the oven to 350°F.

Bread assembly:

1.Take 1/4 of the dough and set it aside. Divide the remaining dough into two parts. Set one of the halves aside. Cover this and the other quarter of the dough with a towel.

2. Divide the piece of dough you are working with into three pieces. Roll each into a 18-inch rope. and braid into a three-braid loaf. Coil the loaf into a spiral. Lay it on the center of a parchment paper-lined baking sheet. This is Mount Sinai.

3. Take the second large piece of dough and separate it into seven pieces varying in sizes. These are going to be the “Seven Heavens” seven strands. Start by rolling the smallest piece into a strand and coil around the “mount.” Continue adding, each strand will be larger than the previous one.

4. The remaining piece of dough will be used to make the symbols on top of the “Seven Heavens.” (Ten Commandments, Hamsa, fish, bird, Jacob’s ladder, stars, flowers. Get creative.)

 5. Beat the yolk in a bowl and use a pastry brush to wash all the symbols. Add the egg white to the remaining yolk and beat. Brush all over the rope

 6. Bake for approximately 30 minutes or until golden brown.in the center. ■