Happy Easter Breakfast

Mix yeast with 1 tps sugar and 250 ml water in a small bowl. Let stand 10 minutes until frothy.

In a large bowl mix the yeast with the remaining sugar, beaten eggs, salt, oil and flour. Knead into a stiff dough.

Remove the dough from the bowl and grease the bowl lightly with oil. Place the dough back in the bowl and roll over so that it is covered with oil. Cover the bowl with a kitchen towel and let rise for 2 hours at room temperature.

Remove the dough from the bowl and press the air out. Place on a floured surface and cut into two equal portions.

Divide each portion into three equal parts. Roll long strings of each part in equal length and thickness.

Plait the three strings together loosely. Press the ends together.

Place the braid on a lined baking sheet. Do the same with the other portion of dough. Place the second braid well away from the first, because the dough will rise.

Cover with a clean tea towel and leave for 1 hour to rise.

Preheat the oven to 180°C.

Mix the egg yolk with 1 tbsp water. Brush the loaves with this, right before they go into the oven and sprinkle with the sesame seeds and the other with poppy seeds.

Bake for 20-25 minutes in the middle of the preheated oven, until the loaves are golden brown.