Sweet Challah

Recipe View In a large bowl, dissolve yeast and 1/3 cup sugar in 2 cups warm water. Let stand until a creamy layer forms, about 5 minutes. Stir in 3 cups flour to create a loose sponge.

Recipe View In a separate bowl, whisk together 1 cup sugar, 1/2 cup vegetable oil, 4 eggs, and 1 tablespoon salt. Stir this mixture into the yeast-flour sponge until well combined. Gradually mix in flour, 1 cup at a time, up to 9 cups total. The dough should be slightly sticky but not stick to your hands.

Recipe View Turn the dough out onto a floured surface and knead for 5 minutes to develop the gluten. Form into a compact round shape, place in an oiled bowl, and turn to coat. Cover with a cloth and let rise in a warm area until doubled in volume, about 1 hour. Punch down the dough and knead for 5 minutes until smooth and elastic.

Recipe View Grease baking sheets or line with parchment paper. In a small bowl, whisk together 2 teaspoons sugar, 1 egg, 1 teaspoon oil, and 1 teaspoon water. Refrigerate until needed for glazing.

Recipe View Divide the dough into 4 pieces, and each piece into 3 smaller pieces for braiding. On a floured surface, roll each of the 12 dough pieces into ropes about the thickness of your thumb and 12 inches long, thicker in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid. Braid by alternating sides, moving the strand farthest right over the middle strand, then the strand farthest left over the new middle strand. Continue braiding until the loaf is complete. Pinch the ends together and fold underneath for a neat look. Repeat with the remaining dough ropes. Place 4 loaves onto the prepared baking sheets and let rise in a warm place until doubled in volume, about 30 to 45 minutes. Brush the egg glaze over the tops of the loaves, reserving the remaining glaze.

Recipe View Preheat the oven to 350 degrees F (175 degrees C).

Recipe View Bake in the preheated oven for 20 minutes. Remove from the oven and brush another layer of glaze onto the loaves. Continue baking until the tops are shiny and golden brown, about 5 to 10 minutes more. Let cool completely before slicing and serving.