Combine the yeast, water, and 1 teaspoon of sugar in a medium mixing bowl. Stir to combine. Let sit for five minutes until frothy.

In the bowl of an electric stand mixer fitted with a dough hook, mix together the flour, salt, and remaining sugar. In a separate small bowl, mix together the eggs, oil, and honey.

Add the frothy yeast mixture to the flour mixture followed by the egg mixture and stir until combined. With the hook attachment on medium, knead until smooth and slightly sticky, about 7-10 minutes. Add more flour as needed.

Transfer the dough to a an oiled bowl. Cover in plastic wrap and let rise for 2 hours until doubled in size.

Divide the dough in half, form into a 10x14 inch rectangle. Spread half the mixture on to the dough, leaving a 1 inch border. Roll the long edge up to the other long edge to form a jelly roll. Pinch the edges shut. Use a long serrated knife to cut the roll in half length wise.

Turn each half so it is filling side up. Twist the two pieces of dough around one another. Fold the dough in half and place in a greased loaf pan. Let the loaf rise for 30 minutes.

While the loaf rises, preheat the oven to 375 degrees F.

Brush the top of the dough with egg wash. Bake for 35 minutes. Let cool for 10 minutes in the pan. Transfer to wire rack to completely cooling.