Add flour to a clean, flat work surface. Make a well in the center of the flour. Add eggs, yeast, honey, olive oil, salt, and half the warm water to the well in the middle of the flour. Gently begin to mix together the dough. As the dough comes together, make another well in the center and add the remaining warm water.

Continue to mix the dough until it forms a ball. Knead dough on a clean work surface for 5 to 7 minutes. Cover with a linen cloth and let rise for 1 hour.

In a small bowl, whisk together filling ingredients vegetable oil, cinnamon, ground nutmeg, ground allspice, ground ginger, Nielsen-Massey Tahitian Vanilla Extract, brown sugar and salt. Set aside.

Once the dough has risen, divide dough into thirds. Roll out each third of dough into a long thin rectangle. Spread one third of the filling on top of each piece of dough.

After the filling is spread, roll up the dough into a long log. Repeat with other two pieces of dough.

Place the logs of dough in three rows next to each other. Start the braid in the middle of the dough, alternating down one side, then repeating the braiding process with the other side.

Cover with a linen cloth and let rise for 30 minutes.

Preheat oven to 375 degrees.

Brush the top and sides of the challah loaf with beaten egg. Place loaf on a baking sheet lined with a silicon mat or parchment paper.

Bake for 30 minutes. Serve warm.