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.