Mix warm water, sugar, yeast, and a small portion of the flour. Let the mixture rest for 15–30 minutes until it becomes bubbly.

Add the remaining liquid ingredients: eggs and vegetable oil. Mix well. Sift the remaining flour into a bowl, add salt, and pour in the liquid mixture. Mix thoroughly. The dough should not stick to your hands but should remain soft. If it’s too stiff, add a bit of oil or water; if it’s too sticky, add a little flour. Cover the dough with cling film and leave it to rise in a warm place for 1 ½ hours.

While the dough rises, prepare the filling. Mix almonds with sugar, cardamom and lemon juice. It should be a thick paste. Divide the dough into 4 equal parts. Roll each part into a rope, then flatten each rope into a ribbon. Spread the almond filling along the length of each ribbon, then pinch the edges together to form 4 filled ropes.

Carefully braid the challah and place it on a baking tray lined with parchment paper.

Important notice - this challah should be long and thin, like a rope, lay it on the baking sheet in a zigzag pattern so that it fits properly.

Sprinkle the challah lightly with water, brush it with beaten egg yolk, and top with the brown sugar.

Let the challah rest for 30 minutes to rise.

Bake for 30-40 minutes at 180°C.