(overnight recipe from Marcy Goldman)
1 cube fresh yeast
1&1/2 cups warm water
2/3 cup sugar
1/3 cup oil
1 yolk plus
2 3/4 tsp salt
1 kilo flour
egg for glazing
1. Dissolve the yeast in the warm water and let sit for ten minutes. Add the sugar, oil, eggs and salt and blend.
2. Add the most of the flour, stirring to make a shaggy dough. Let the dough sit for ten-fifteen minutes.
3. Turn the dough out onto a floured surface and begin kneading, adding flour in as needed to make a smooth satiny dough. At this point, I placed it into a greased bowl, covered it and refrigerated it overnight to rise.
4. The next morning, remove the dough from the fridge and braid. Set aside to proof. Preheat the oven to 350 and brush the challot with egg glaze.
5. Bake until golden, roughly 45 minutes. If serving these Shabbat afternoon, slightly underbake so they wont dry out by then. Remove from the oven and cool completely on wire racks.