From https://food52.com/recipes/27993-scallion-pancake-challah

Author Notes: A scallion pancake and a loaf of challah made a baby...

Dough is based on Ima's challah: http://food52.com/recipes/3996-ima-s-challah —molly yeh

Makes 1 large loaf

Dough

    *  1 tablespoon instant yeast
    *  3/4 cup warm water
    *  2 tablespoons plus 1 teaspoon sugar
    *  3 cups all-purpose flour, plus more for dusting
    *  1 teaspoon kosher salt
    *  2 tablespoons honey
    *  1/3 cup vegetable or canola oil
    *  2 large eggs 

Filling and topping

      * 1 tablespoon toasted sesame oil
      * 3 stalks scallions, minced
      * Salt, pepper, and crushed red pepper, to taste
      * 1 egg beaten with 1 tablespoon of water
      * A few pinches of toasted sesame seeds and black sesame seeds 



  - In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 teaspoon of sugar.
  - While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.
  - In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs.
  - Once yeast has finished proofing, add it to the flour, followed by the wet ingredients.
  - Mix with a large wooden spoon until dough becomes too thick to stir.
  - Empty dough onto well-floured surface and knead by hand. 
  - Knead dough until smooth and no longer sticky, adding flour as needed, about 7-10 minutes. 
  - Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.
  -  Heat oven to 375° F.
  -  Divide dough into three equal parts and then roll each part into a 1-foot log.
  -  Gently flatten each log so that it is about 3 inches wide. 
  - Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions.
  -  Roll them up length wise like a jellyroll, pinch the edges to seal, and then braid the logs.
  -  Place the loaf on a parchment-lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper.
  -  Bake for 20 to 25 minutes until the top is golden brown and the challah is cooked through.