Prepare your challah dough, add sesame seeds and almonds.

Instead of braiding the dough, tear off a small piece, then divide remaining dough into four. Form round challahs out of dough, and using a sharp knife, cut egg-sized slits into the side of each loaf.

Push one hard boiled egg into each loaf. Divide the small piece of dough into eight, and roll the pieces out to form “X” shapes: put an X over each egg, and press down to seal.

Optional: add food coloring to the water when you boil the eggs, to dye them the color of your choice. Blue was a traditional color used for Folares.

Instead of forming loaves, divide the dough into four parts.

Take each part and divide it into three more pieces. With one piece, form a bottom nest, and place a hard-boiled egg on it.

Roll the other two pieces into ropes, and cross them over the egg, forming a cage. Pinch the bottoms of the cage to the base to seal.

Place on a sheet pan lined with parchment paper, cover, and let rise one hour. Beat egg, and brush it over the loaf to glaze. Sprinkle with sesame seeds.

Preheat oven to 350°F, and bake about 30 minutes, until loaf is golden brown and sounds hollow when tapped on the bottom.