This is about to become rosca. I've never made rosca before.
Before and after proofing.
It starts with a "traditional" challah dough; sweetened and enriched with eggs and oil.
The strands get flattened out because...
...they get filled! The filling is sota like a babka filling.
The sides get pinched together around the filling.
Then you bring the ends together.
Tic Tac Toe anyone?
Very tasty stuff! Next time I won't be as skimpt with the filling.