Activate Yeast: In a bowl, mix warm water, sugar, and yeast. Let sit 5–10 mins until foamy.
Mix Wet Ingredients: Whisk in oil, 1 whole egg, and egg yolk.
Combine Dry: In a stand mixer, mix flour and salt. Gradually add wet ingredients.
Knead: Mix on medium for 5–7 mins until smooth (or 10 mins by hand).
Shape dough into a ball, place in an oiled bowl, cover with a towel, and let rise 1.5–2 hours (or until doubled).
Divide dough into 3–6 equal strands (tradition: 6 for a fuller braid).
Roll each into 16" ropes, pinch tops together, and braid tightly. Tuck ends under.
Transfer to a baking sheet, cover, and rise 1 hour until puffy.
Preheat oven to 375°F (190°C).
Brush with egg wash (1 egg + 1 tsp water), sprinkle seeds if using.
Bake 25–30 mins until deep golden and hollow-sounding when tapped.
