In a big bowl, mix the yeast, sugar, honey, and 3 cups of warm water, then let the yeast bloom for about 7 minutes.
Add the oil, eggs, yolks, and salt, and cinnamon. Mix well.
Add in raisins.
Add the flours and mix until sticky. The dough should be a nice creamy yellow color.
Turn the dough out into a floured surface and knead for about 12-15 minutes, or until smooth.
Oil the bowl, place the dough back in the bowl and cover tight with plastic wrap.
Let rise in a warm place for about 1 1⁄2 hours, or until doubled.
Punch the dough down, cover it, and let rise for another 45 minutes.
Punch it down again and cut it into 4 equal pieces.
Let them rest for about 10 minutes, then roll them into snakes about 14 inches long that taper at each end. Start by having 4 strands with 2 horizontal and 2 vertical, starting with a weave, and then crossing the ends, clockwork, then counter-clock, tucking the ends underneath to form a nice round challah. Repeat.
Oil the loaves lighty, cover with plastic wrap and let rise until they look good and puffy (25 minutes)
Preheat the oven to 375.
Whisk the egg wash ingredients lightly in a small bowl.
Gently brush the loaves with the egg wash, taking care not to deflate them.
Bake for 45 minutes, or until the loaves are a beautiful golden color. Let them cool completely and enjoy!