Directions

1. Mix the icing sugar with the lukewarm milk in a bowl, then crumble in the fresh yeast and let it rise for 5-7 minutes.

2. Sift the flour and add the salt and grated lemon peel in a separate bowl. Mix, then add the cubes of butter and the risen years. Beat in the egg yolk and knead the mixture into a shiny dough.

3. Cover the bowl with a tea towel and let it rise until it has doubled in size, which will take 30-40 minutes.
4. When it has risen, divide it into six equal portions and let it rest for 10-15 minutes. Roll out the small balls on a board lightly covered with flour, roll them up like a bagel and then roll them into 30-35 cm ropes.
5. Lay the ropes parallel to one another (vertically). Pinch them tightly together at the top, and then fan them out.
6. Begin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Take the strand furthest to the right and repeat the weaving pattern: over, under, over. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided. Tuck the ends under to give the loaf a finished look.
7. Carefully transfer the loaf onto a baking sheet lined with parchment paper, brush it with an egg beaten with a fork and let it rest for 30-40 minutes.

8. Before baking, brush again with the egg, place in an oven pre-heated to 170 Celsius and bake for 35-40 minutes.