This is foolproof and great.
CHALLAH RECIPE




Makes 2 challot

830g plain flour
1 2/3 cups lukewarm water (approx)
40 gm fresh yeast
2/3 Tablespoon salt
2 large eggs
75g sugar (or less according to taste)
1/5 cup oil

Place yeast with sugar, and water into TM bowl
Mix 5 seconds on speed 7 to combine.
Add flour, salt, eggs and oil, set dial to closed lid position. Knead for 1½ minutes on interval speed.
Wrap in cooking sheet or cover with a  tea towel and leave in a warm place to double in size.
Now make lots of 3 or 4 long sausage shapes and plait into challot.  Paint with beaten egg and sprinkle on sesame seeds or poppy seeds. Put into cold oven and
bake 175 degrees C for about 30 minutes.
Should sound hollow when tapped on the bottom after baking.
 

I did but it still was runny even after being in fridge overnight

I found even cooking it it did not set and I eventually roze it and served it frozen. very delicious. How can I get it to set