Method
1. Combine egg, egg yolk, water, honey and vegetable oil in a clean stand mixer bowl
2. Add all purpose flour, sugar, kosher salt and active dried yeast to a clean large mixing bowl
3. Add flour mixture and mix slowly until smooth - 10 min, dough hook
4. Transfer the dough to a clean lightly floured surface and knead until elastic - approx 3 min
5. Form into a ball and grease with vegetable oil
6. Transfer content to large mixing bowl, cover and let rise until doubled - approx 1 hr 30 min
7. Flatten and let rise again until doubled - approx 1 hr 30 min
8. Transfer to a lightly floured surface, cut into eighths and cover
9. Rest for approx 15 min
10. Roll into strips and braid together
11. Whisk the egg in a clean small bowl
12. Coat generously and repeatedly
13. Let rise until doubled - approx 2 hr
14. Pre-heat oven then reduce heat - 190°C, middle rack
15. Bake - approx 40 min, 160°C
16. Let cool onto cooling rack - approx 1 hr