In a small bowl, mix the warm water, yeast and a pinch of sugar. Mix until dissolved. Let the mixture stand for 10 minutes.
In a large bowl, add the flour, sugar, salt and mix. Make a well in the center and add the eggs, yolk, and oil. Mix until creamy.
Add the yeast mixture and mix.
Turn onto a floured surface, knead for 10 minutes and shape into a ball. If the dough is too sticky, add a little extra flour, a tablespoon at a time, careful not to add too much. A sticky dough is better than a dry one. It should be smooth and soft.
Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm place for 2–2½ hours until double in size.
Divide the dough into 2 equal pieces, and then each one into 6. Roll all the pieces into ropes. I recommend that you watch the video to see the braiding technique step by step.
Place on a baking sheet lined with parchment paper and cover with a cloth. Let it rise in a warm place for 1 hour.
Preheat the oven to 180°C/350°F. Before baking, brush the loaf with an egg white thinned with 1 tbsp water. Make sure to brush the folds and sides.
Bake for 30-35 minutes, or until golden brown.
