Doron explained that Hallah is baked for Shabbat, and it helps us be grateful for all the good things we have in life. He showed the children how to make the Hallah dough and the children helped add the ingredients.

Doron explained that the dough will need to 'rest' for 2 hours and will double in size due to the yeast. He showed the class how to braid the Hallah and how to make different shapes and add the toppings. Doron demonstrated how to braid the Hallah using three strands, which was then gently brushed with egg wash. Hallah is traditionally Hallah is topped with poppy or sesame seeds. We use dry mint, thyme and dried fruits including strawberries to make the Hallah more colourful! 

We all thoroughly enjoyed ourselves - thank you so much, Doron!