• Add yeast and 1 tsp. sugar to warm water. Mix and set aside for ten minutes.
• Add the remaining dough ingredients in a large bowl, followed by the yeast mixture. Knead until the dough comes together. You can use a mixer if you prefer.
• Mark a cross in the center of the dough, cover, and place in a warm spot for one hour.

Roux

• Melt butter in a large saucepan. Add oil, flour, salt, and sugar (if using). Stir over medium heat for approximately 30 minutes, or until the roux is light brown in color. It should resemble peanut butter. Set aside to cool.

Assembly/Baking Instructions

• Preheat oven to 375 degrees F.
• Flour your work surface and divide the dough in half. Roll out one portion into a large circle. 
• Cover half of the circle with half of the roux. Leave ½" border around the edges. Fold the dough in half, and braid the edges together, or use a fork to crimp the edges.
• Carefully transfer the chada onto a cookie sheet. Prick the top with a fork, then brush with the glaze. Sprinkle with sesame seeds, if using.
• Bake for 30 minutes, or until nicely browned, while you work on the second one.