Put yeast, sugar, and 1/4 cup water into a bowl, and mix. Set aside. Sift flour, and salt in a large bowl. Make a well in the center of the flour and add the 2 eggs, 2 tbs. oil, honey, and the rest of the water. Also add to the well the yeast mixture.

Mix all into the flour. Place dough on a flour surface and knead until smooth and elastic. Place it in a grease bowl. Rub some oil on the top of the dough. Cover this with a clean cloth. Place in a warm spot and let it rest for 1 hour.

Remove the cloth and punch down the dough. Cover it again and let it rest until dough doubles in size, about 1 hour. After the hour, preheat oven to 375 degrees.

Line a large baking sheet pan with parchment paper. Set aside. Sprinkle the raisins over the dough. and mix into the dough. This dough can be cut in half to make 2 challahs or 1 large one. Place dough on a flat surface and shape into a rectangle. Starting at one end of rectangle, you are going to be making one large strip by rolling the dough back and forth with your hands.

When you have the dough into a long strip, roll the dough into a spiral, going in a circle. When done tuck the last piece under the bottom of the dough.

Place on a the baking pan and brush the top with the egg yolk. Put in the oven and bake for 15 minutes. Lower the heat to 350 degrees and bake for about 20 minutes. It is down when the challah is golden and if you tap the bottom of the bread it makes a hollow sound. Cool before slicing the challah.