In a mixer, with a dough hook attachment, add the warm water and yeast.
Mix until blended. Add the sugar and mix about a minute.
Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, oil, and salt.
Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl.
Slowly add the rest of the flour (the remaining 3 cups) and mix until combined. If using AP flour it's about 6 cups (about 750 grams) of flour. If you use bread flour, it's about 5 cups (about 680 grams) of flour. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour.
Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
Take dough out of mixer bowl. Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl and I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil. I use vegetable oil).
Cover with plastic wrap and let it rise at room temperature until doubled in size (about1-1 1/2 hours).
Punch down the dough. Divide the dough into 6 equal portions.
Shape each portion into a ball, and allow it to rest with plastic wrap on it for 5-10 minutes.
Cover 3 of the dough balls and let them rest. Roll 3 of the dough balls into long piece and then flatten to form a rectangle. Brush the top with melted butter and sprinkle with the cinnamon sugar filling.
Top with raisins.Pinch together to form 3 filled strands.
Carefully move the 3 filled strands onto a sheet of parchment paper.
Braid the strands together to form a loaf. Carefully twist the braid around into a round loaf.
Rip the parchment paper around the sides of the loaf and leave a little to be able to lift the bread up. Lift up the loaf, and place into a spring form pan that has been sprayed with baking spray.
Repeat process with the other 3 dough balls.
Cover and let rise in a draft free place for about 30 minutes (I let mine rise for just about 15).
While resting, preheat oven to 350 F.
When ready to bake, brush with egg wash.
If making one large loaf, bake the challah for 30 minutes (on 350 F).
Lower the heat to 325 F and bake for about another 25-30 minutes.
If making two round loaves, the bread may be done in about 45 minutes.
You still could lower the heat after the first 30 minutes.
The bread should be golden brown.
Ovens may vary so check your challah see how it’s doing. If the top is browning too much, cover with foil for remainder of baking time.
Let it cool and serve slightly warm or at room temperature.