1-First: combine ½ cup sugar, 2 packages instant yeast (each packet equals ¼ ounce or 2¼ teaspoons), 1 teaspoon salt, and 2 cups of the all-purpose flour in a bowl. Then, heat 1½ cups milk and 6 tablespoons butter (cubed) to about 120 degrees Fahrenheit and add it to the dry mix to combine. Next, add 3 of the eggs and 1 tablespoon vanilla, then beat on high for 2 minutes.

2-Switch to a dough hook attachment, add the remaining 4 to 4½ cups all-purpose flour to form a soft, sticky dough, and knead for 4-5 minutes with a mixer or up to 8 minutes by hand. Place the dough in a greased bowl, turn it to grease the top, cover, and let it rise in a warm place until doubled in size, about 45 minutes. Punch down the dough, turn it onto a lightly floured surface, and divide it into three equal parts, using a kitchen scale for accuracy.

3-Roll each part into a 24-inch rope, place them side by side on a parchment-lined baking sheet, and braid them together by crossing the right strand over the middle one, then the left over the middle. Connect the ends to form a ring and pinch to seal, then cover with a towel and let it rise again until doubled, about 20 minutes. Preheat the oven to 375 degrees Fahrenheit, whisk the remaining 1 egg with 2 tablespoons water, and brush it over the dough. Optionally, sprinkle with sanding sugar and bake for 25-30 minutes until golden brown, brushing more egg wash halfway through if desired.