In a mixing bowl on a stand mixer, mix together 2 lbs 4 oz water to 6 oz instant dry yeast until dissolved. Add the mixture to 6 lbs, 4 oz Dawn Exceptional® Danish Mix and put the dough hook on the mixer. Mix 1 minute on low speed, then mix for 15 minutes at medium speed. Let rest for approximately 1 hour or until dough has doubled in size. Divide the dough into desired weights and let rest covered for 15 minutes. Sheet out dough and brush with cooking oil. Add Dawn Cinnamon Smear. Fold together in a “three-way book fold” and roll out to get more length. Cut into 3 equal size pieces using a pastry wheel. Braid dough and stretch length. Stretch strips 20-22” long. Place end to end making a large oval shape. Be sure to seal two ends together tightly. Pan dough in lined sheet pan. Do not allow sidewalls to touch. Proof until almost doubled in size. Bake at 325°F approximately 18-22 minutes. Cool. Finish with warm white flat icing and garnish with sanding sugars.