In a large bowl, sprinkle the yeast over the warm water. Whisk in honey, oil, egg, yolks, salt, and cinnamon. Set aside.

Add 1 cup of flour at a time to the water mixture, beating after each addition until you see a dough start to form and it is too sticky to use the beaters. Then graduate to a wooden spoon or your hands, add in the rest of the flour, and fold to combine.

Remove the dough from the bowl and place on a lightly floured surface. Knead with your hands until smooth and elastic, about 5 minutes. You may need a sprinkle of flour to help prevent sticking along the way.

Roll into a ball and cover with a kitchen towel. Allow to sit and rise for 1 hour or until the dough has doubled in size.

Punch down the dough in all areas to help flatten it out. Evenly sprinkle on the raisins and nuts, then fold in half. Cut in half down the center to make two equal parts. Then divide each half into thirds. Roll into 3 long snakes for braiding.

Line up the "snakes" side by side, leaving room in between. Start with the centers and lightly braid them from the center to the edges. Pinch the ends together and tuck the ends underneath. Repeat this process with the second loaf.

Place each loaf on a greased baking sheet. Cover and allow to rise for 45 minutes.

Pre-heat oven to 375 degrees F.

Beat the remaining egg and lightly brush over the top of the dough.

Bake 35-40 minutes; the bread should make a hollow thump sound when tapped on the bottom. Allow to rest for 1 hour before slicing.

Store in a zip lock bag for up to 1 week. Freezer friendly up to 3 months.