Made by Alessandro Cipriano
Preheat oven to 200C
Melt the butter (do not let it get too hot) and then remove the pan from the heat.
Add the cold milk and a pinch of sugar.
Weigh the yeast and dissolve it in the butter-milk mixture (this has just the right temperature).
Put the flour and salt in a bowl, add an egg and the butter-milk-yeast mixture and mix everything well.
Knead everything into a smooth dough.
Cover the dough with a damp cloth and let it double for about 1.5 hours.
Quarter the dough and roll out four strands. Cover the strands with plastic wrap and let it rest for 5 minutes. Now lay the strands diagonally on the table and braid them into a plait.
Form roses with dough remnants and garnish the plaits with them. Fasten the roses with egg yolk.
Dilute the egg yolk with a few drops of water and beat well.
Brush the two plaits with egg yolk and let them rest in a cool place for about 30 – 60 min. Sprinkle with poppy seed.
Preheat the oven as mentioned above to 200 ° C circulating air or 220 ° C upper and lower heat. Brush the braids a second time with egg yolk and bake for 30 minutes.
Ready to serve, enjoy!