Add them to the bowl of your mixer following by the olive oil, maple syrup, and the vanilla and knead with the hook attachment for at least 15 minutes. The dough should be elastic and slightly sticky. If it’s too soft, add some more flour, 1 tablespoon at a time.
Knead again for 5 minutes, transfer the dough to your work surface and cut it into three equal pieces.
Roll each piece into a braid and form the bread. Transfer to a baking pan lined with baking paper and let it rise in a warm place until almost double in volume (about 1-2 hours).
Transfer the ingredients for the glaze in a small glass and mix well with a fork. Brush the challah with the glaze and sprinkle with the sliced almonds. Bake for 35 – 40 minutes. Transfer to a rack to cool.
You can cut the dough into 6 equal pieces and make 2 smaller loaves. In this case, you’ll bake them for about 30 minutes.