In a small bowl or liquid measuring cup, whisk together 1 cup of warm water and the sugar. Sprinkle the yeast on top and let proof for 5 minutes.
In the bowl of your stand mixer, use a wooden spoon to stir together the flour, sugar and salt. Attach the dough hook.
In a medium bowl or large liquid measuring cup, whisk together the eggs, oil, water, and honey.
Add the yeast mixture to the wet ingredients. Stir to combine. Use the dough hook and knead on low speed. Make sure all the flour is picked up from the bottom of the bowl. The dough is quite wet, if needed, add flour, a tablespoon at a time, until the dough is smooth and no longer sticky. Knead for 7-10 minutes, or until the dough is soft and pliable and passes the window pane test.
Divide the dough into two equal pieces, tucking into balls. Set into lightly oiled large bowls and cover loosely with plastic wrap. Rise overnight in the fridge, or at room temp until doubled, about 2 to 2.5 hours.
When ready to bake, preheat the oven to 375°F.
Working with one ball of dough at a time, divide into 3 for a 3 strand braid or 6, for a 6 strand braid. Roll out the dough into ropes/logs, about 1 foot long.
For a 3 strand braid: Don’t pinch the tops of the logs together, just start braiding. When you reach the end, pinch the ends together, then flip your loaf over and upside down so that the top is now at the bottom. Braid and then pinch, tucking in both ends.
For a 6 strand braid: Pinch the tops of the six logs together. You want to take the outermost log, bring it over two strands, tuck it under one, and bring it over the last two. You want to repeat the pattern, taking the outermost log, going over two strands, under one, over two. Repeat until the entire loaf is braided. Pinch the ends and tuck under.