Activate yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.

Make dough: In a large bowl, combine flour and salt. Add eggs, oil, and yeast mixture. Mix until a shaggy dough forms.

Knead dough: Turn onto floured surface and knead for 8-10 minutes until smooth and elastic. Add flour if sticky.

First rise: Place in greased bowl, cover with towel, and let rise in warm place for 1.5-2 hours until doubled.

Shape: Punch down dough. Divide into 3-6 strands. Roll each into long ropes and braid tightly. Tuck ends under.

Second rise: Place on baking sheet, cover, and let rise 45-60 minutes until puffy.

Bake: Preheat oven to 375°F (190°C). Brush with egg yolk glaze. Bake 25-30 minutes until golden brown.

Cool: Let cool on wire rack before slicing. Best served warm.