Braided Sweet Challah Loaves

In a large bowl, dissolve yeast and 1/3 cup sugar in 2 cups warm water. Let stand until a creamy layer forms on top, about 5 minutes.

In a separate bowl, beat together 1 cup sugar, 1/2 cup vegetable oil, 4 eggs, and 1 tablespoon salt. Stir this mixture into the yeast-flour combination 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 overly wet.

Transfer the dough onto a floured surface and knead for 5 minutes to develop gluten. Shape into a compact round and place it in an oiled bowl. Turn to coat and cover with a cloth. Let it rise in a warm area until doubled in volume, about 1 hour.

Whisk together 2 teaspoons sugar, 1 egg, 1 teaspoon oil, and 1 teaspoon water in a small bowl. Refrigerate this mixture until needed for glazing.

Cut the dough into 4 equal pieces, then each piece into 3 smaller ones for 3-strand braided loaves.

On a floured surface, roll 12 dough pieces into ropes about the thickness of your thumb and around 12 inches long. They should be fatter in the middle and thinner at the ends.

Pinch 3 ropes together at the top and braid them. Starting with the right-most rope, move it to the left over the middle strand (it becomes the new middle). Take the left-most rope over the new middle strand (it becomes the new middle). Continue alternating sides until the loaf is fully braided. Pinch the ends together and fold them under for a neat appearance.

Repeat the process with the remaining dough ropes to create 4 braided loaves. Let them rise in a warm place until doubled in volume, about 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake for 20 minutes. Remove the loaves from the oven and brush with the reserved egg glaze. Return them to the oven and continue baking until they're shiny and golden brown, about 5-10 minutes more.

Let the loaves cool before slicing.