Place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment and mix to combine until a dough is formed. Switch to a dough hook and knead the dough until it is smooth and elastic, around 5-7 minutes. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 ½ hours, or until doubled in size.

Divide the dough into 24 equal portions (around 30 grams each). Roll each portion into a long, even strand. Working with 4 strands at a time, braid them into a 4-strand round challah. Repeat with the rest of the strands for a total of 6 braided mantou.

Line 2 steam baskets with steam paper or cloth.Transfer the braided mantou onto the lined steam baskets, placing them at least 1” apart from each other. Use two baskets if needed. Cover the basket with damp cloth and proof the mantou for 40-50 minutes, until doubled in size.

Ten minutes before they finish proofing, prepare boiling water for the steamer. When ready to steam, remove the covers from the baskets, cover with the lid and steam the mantou over high heat for 15-20 minutes.