Here you go @piperk, and @ellocooking, new picture and recipe. This Challah comes out as light as a Sally Lunn, which is unusual for some Challot. I like them this way. Be careful in final proofing of the dough and bake them fully but not over. Braids tend to come apart or fall where they come together if conditions aren't just right (fussy damned things).
1 pint WATER (warm)
¼ tsp SAFFRON (a large pinch, maybe 12-15 threads)
0.6 oz. YEAST (active dry) (2 level Tbsp)
1 Tbsp MALT POWDER (diastatic)(optional)
40 oz. BREAD FLOUR
8 oz. EGG YOLK (about 12 eggs)
2 oz. SUGAR
1 oz. HONEY
3/4 oz. SALT
4 oz. BUTTER (soft, or use vegetable oil)
Steep the saffron in about ½ cup of the water (boiling) for 10-15 minutes. Strain out saffron threads and add water to make 16 oz. Add yeast and proof a few minutes. Whisk flour, malt, sugar and salt in mixer bowl, make a well and add butter. Stir egg yolk, and honey with proofed yeast water to blend and put into well in flour and mix on low for 5 minutes. Check and maybe knead a minute or two more for a medium/soft but strong dough. Finish by hand and proof in oiled bowl until at least double maybe a bit more (about an hour). Scale out 5 loaves by scaling 4 pieces (about 3-1/2 oz each) for each loaf, Roll and shape each piece into an oblong rope and do a 4-strand braid. Place on paper lined sheet tray evenly apart and leave to rise at least double (about another hour). Egg wash and bake at 400°ish. Start checking at about 20 minutes. Done when they tap hollow.