Step 1

In the bowl of a stand mixer, whisk together the water and the yeast until the yeast has dissolved (I used a hand whisk). Add in the egg yolks, vegetable oil, sugar and vanilla and continue to whisk. Then add the flour and salt and whisk until mixture is lumpy.

Step 2

Using the dough hook attachment, whisk the mixture for about 4 minutes. Turn the dough out onto a lightly floured surface and continue to knead by hand for a few minutes or until the dough is soft and pliable but not sticky (if it is, add a little bit of flour). Cut the dough in half and place each half in a lightly oiled bowl. Cover with plastic wrap and allow to rise in the refrigerator overnight.

Step 3

Two hours before baking, remove the dough from the refrigerator. Transfer one dough ball onto a lightly floured surface and divide it into the number of braids you want to use for your bread (I used 6). Alternatively, you can shape into dinner rolls or small loaves and place on your baking sheet.

Step 4

For braiding technique, I used this video. Repeat with the other dough ball.

Step 5

Make the egg wash by whisking together the egg white and water. Brush generously onto each loaf and put the remaining egg wash back in the refrigerator. Allow the bread to rise again, uncovered, for 1 hour. Brush each loaf with egg wash again.

Step 6

Let the bread rise again for another hour or until it is 1.5 times its size.

Step 7

Fifteen minutes before baking, preheat your oven to 350 degrees F.

Step 8

Bake in your preheated oven for 20 minutes. Then rotate the pan and bake for another 15-30 minutes or until you hear a hollow sound when you rap the baking sheet on your kitchen counter. If you don't hear the sound, bake for additional time.

Step 9

Allow the bread to cool for at least 45 minutes before enjoying.