Activate the yeast by mixing it in the cool water with the sugar. Once effervescent, knead a soft dough.
Divide the dough into 3 balls. Roll out each into a rectangle 15 3/4″ (40 cm) long and 10″ (25 cm) wide. Cut them into triangles, each one about 2″ (5 cm) at the base.
Smear with oil and roll up into scones. Arrange them in a tray on top of baking paper, starting with the middle and then placing the others around them.
From the leftover dough cuttings, make wicks, wrap them into spirals and sprinkle them with a mix of seeds.
Smear the loaf with egg yolk beaten with 1 tbsp oil and bake in a 356°F (180 °C) about 35 min.
It's fantastic, thread-like!