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In a large bowl, combine the warm water, yeast, and half of the sugar. Let sit for 10 minutes, or until the yeast becomes foamy.
Add the eggs, remaining sugar, 2 cups of flour, and the honey. Whisk until smooth.
Add the oil, salt, and the remaining flour. Mix with a dough hook until it becomes too thick, then knead by hand until the dough is smooth and firm. (If the dough feels sticky, add a little more flour as needed.)
Cover with a warm, damp towel and let rise for at least 2 hours.
Punch down the dough and let rest for another 10 minutes (optional if you’re short on time).
Divide, braid into two challahs, and place on baking trays. Let them rise for another two hours.
Brush generously with the beaten egg yolks.
Combine the crumb topping ingredients and top evenly over each challah.
Bake at 325°F (163°C) for about 45 minutes, until deeply golden brown and cooked through.