Made by Alessandro Cipriano
Dissolve the yeast in the lukewarm milk. Mix flour and salt in a bowl. Add butter. Now add the milk/yeast mixture and knead everything into a smooth dough. Place the dough in a bowl and cover it with a damp cloth. Let it rise to double its volume at room temperature for about 1.5 hours.
Quarter the dough, form each piece into strands of approx. 70 cm length. It is important that they have a smooth surface. Cover the strands with plastic foil and let them rest for 5 minutes. Important! Always give the dough plenty of time.
Now lay the strands diagonally on the table and braid them into a plait.
The left end on the right and the right end on the left side. The top end down and the bottom end up. Finally roll the end of the braid inwards.
Whisk 1 egg yolk with a little salt, sugar and a dash of milk. The sugar gives the plait a nice shine.
Place the finished plait on a baking tray covered with baking paper, brush with egg milk mixture, let it rise for another 30 minutes.
Preheat the oven to 210°C.
Brush with egg milk again.
Bake in the lower part of the oven at 220°C for 35-40 minutes.
Baking test: Tap the Bottom –The bread will sound hollow when it’s done. Take it out and let it cool down on a rack.
Ready to serve, enjoy!