Braided Bred (Hefezopf)

For 12 pieces

300 g wheat flour type 00
150 g milk
100 g butter
25 g yeast (fresh yeast)
1 pinch of salt
2 egg yolks
50 g sugar
zest of 1 lemon
milk to coat
Icing sugar for dusting

Dissolve the yeast in the milk, mix the butter, the egg yolks, the sugar, the salt, the lemon zest and the wheat flour and knead everything into a fluffy-soft dough.
Cover the dough well and let it rest overnight or at least 8 hours.
Then divide the dough and braid each part with 3 strands of dough. Leave to rest again for 1 hour.
Brush with milk and bake in a preheated oven at 180° for 40 minutes until golden.

Resting time: 9 hours

TIP: For a light crunch, you can also add flaked or slivered almonds to the braid.