In a stand mixer bowl, place all dough ingredients. Make sure the salt and yeast do not touch directly to avoid the yeast not working.
Knead the dough on low speed for 4-5 minutes.
Grease the bowl and let the dough rise for 2 hours.
In a small bowl, mix filling ingredients.
Divide the dough to 3.
Roll each part to a rectangle shape.
Place ⅓ of the filling in the middle of the rectangle.
Close the dough with the filling, make sure to pinch it so the filling won't run out.
Heat the oven to 170°C / 350°F with the fan.
Braid the 3 strands and shape it as a crown/ circle.
Place a small bowl that is safe to use in the oven in the center of the braided challah (this will be filled with honey later).
Brush the challah with the beaten egg.
Sprinkle the seeds for garnish.
Bake for 30 minutes.
Let the challah cool completely.
Fill the small bowl with honey.