Into a blender, add the eggs, the sugar, the dry yeast powder, the margarine or butter and the milk, blend it all very well for about 2 minutes.
Transfer all the mixture to a large bowl and gradually add the flour and the salt.
When you're done adding the flour and can no longer mix it with the spatula, use your hands.
Add some flour to the table and transfer dough to it - knead for 5 minutes.
Put the dough back in the bowl and cover the bowl with plastic wrap, let the dough rise for 1 hour.
After the indicate time, squeeze the dough so that all the air comes out.
Split the dough into two equal-sized pieces and, with a rolling pin, flatten it, making sure it’s not too thick nor too thin.
Roll the dough into a log shape.
Repeat this process with the other half of dough.
Transfer the bread doughs to a medium baking tray and cover them with a cloth, let them rise for 1 hour.
After this indicated time, brush the breads with the beaten egg yolks.
Take it to a preheated oven at 180°C (356°F) and leave for about 30 minutes. Baking time may vary depending on the power of your oven.