A Doughy Challah Recipe

I search my archived emails for this 'day-of' challah recipe a lot (it's doughy/stringy, not crumbly/eggy.) I follow the exact measurements using a kitchen scale, but with slight modifications, below. Whenu rolling out the dough, add in about 1/2 cup of golden raisins (for the holiday.) Here's the YouTube video I watch 20x when attempting a circle braid.

625g (5 C) all purpose flour--swap AP flour for bread flour
7g (2 1/4) tsp active dry yeast
12g (2 tsp) salt
50g (1/4 C) sugar (or 85 g honey)--use 10-15 grams less
240g (1 C) lukewarm water
50g (1/4 C) vegetable oil (safflower or cottonseed is best)
110g (2 eggs or 110 g) beaten, plus 1 egg for glazing (optional)
2Tbsp Poppy or sesame seeds (optional)