Absolutely, refrigerating challah dough overnight can actually be beneficial! From my own experience, I've found that letting the dough chill in the fridge allows the flavors to meld more deeply. It enhances that slightly sweet, rich taste that challah is known for.
Texture-wise, I've noticed that refrigerated dough tends to be easier to work with when shaping. It firms up a bit, which can make braiding the strands smoother and more defined. Plus, the slower rise overnight often results in a more complex and satisfying texture in the finished loaf.
One tip I'd share is to make sure the dough is well-covered to prevent it from drying out in the fridge. When you're ready to bake, letting the dough come to room temperature before shaping and baking ensures it rises properly and gives you that fluffy, light interior we all love in challah.
Wondering if it alters the dough's taste or texture. Any insights or personal experiences to share? Let's exchange tips and tricks! 
And yeah, it makes shaping so much easier. 
The wait is definitely worth it! 
