Dissolve the yeast in the warm water in a bowl. Add the sugar and 1 to 2 soup spoons of flour. The mixture should not become too thick. Put the rest of the ingredients in a bowl (except one egg yolk which should be kept aside for later), add the diluted yeast and knead into a dough. Separate the dough into 7 equal size balls. Take 6 of the 7 balls of dough and roll them into circles with a rolling pin. Cut each of the 6 circles of dough into 8 triangular pieces (like a pizza). Place the 7th, uncut ball, into the centre of a greased baking tray. Brush the triangular cut pieces with oil. Make three slices, place them on top of each other and ‘twist’ to form cone shapes (see photograph). Repeat this process using 3 cut slices of dough until all the dough is used. Arrange the cones of dough, in a circular pattern around the centre ‘7th ball’ on the baking tray, in effect making a complete circle. Leave the dough in a warm place to rise. Brush the dough with the remaning egg yolk and bake for 30 minutes in a preheated oven at 200 degrees.