A classic, fluffy, and moist braided yeast bread recipe, perfect for any occasion.
Place the flour in a large bowl and create a well in the center.
Dissolve the yeast in 50 ml of lukewarm milk with 1 tsp of sugar, pour into the well, and mix with a bit of flour to create a pre-dough. Cover and let rise for 10 minutes.
Add the remaining milk, sugar, egg yolks, butter, salt, vanilla seeds, and lemon zest to the bowl. Mix and knead for about 10 minutes until a smooth dough forms.
Cover the dough and let it rise in a warm place for about 1 hour until it doubles in size.
Divide the dough into three equal parts, roll each into a strand, and braid them together. Place on a parchment-lined baking sheet.
Cover the braid and let it rise for another 30 minutes.
Preheat the oven to 175°C (347°F). Mix the egg yolk with milk and brush over the braid. Sprinkle with pearl sugar and almond flakes.
Bake the braid for about 35 minutes until golden brown.
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