1. In a mixing bowl with a kneading hook, mix the flour and yeast, add the sugar, eggs, oil, honey and salt at a slow speed. Gradually add the water and mix for about 10 minutes at medium speed until you get a soft and slightly sticky dough.

2. Transfer the dough to an oiled bowl and turn it inside it, so that it is covered with oil. Cover the bowl with plastic wrap and leave to rise for about an hour.

3. Divide the dough into four equal parts, roll each part into a thin sheet with a thickness of 0.3 cm. Cut circles with a diameter of 12 cm from each part.

4. Making the shape of the roses: use 4 circles of dough at a time. Place the dough circles in one column, one on top of the other so that they partially overlap one another. Roll the dough circles together into a cylinder shape, starting with the lower dough circle. Cut the roll in half in the center.

5. Place each part with the side facing down in a round mold lined with baking paper in the shape of a crown at intervals of 2 cm from each other. In the center of the mold place a ring or a round vessel with a diameter of 5 cm to create the space in the center and let it rise for about 40 minutes.

6. Bake in an oven preheated to 175 degrees for about 25 minutes, until golden.

7. Prepare the glaze: mix the honey with the boiling water, brush each challah with half the amount when leaving the oven. Cool and serve.