Sieve the flour into a bowl, make a well in the middle. Chop the yeast into small cubes and stir in approx. 1 teaspoon sugar and a little lukewarm milk in the hollow. Cover the bowl and set aside for approx. 10 minutes.
Spread the rest of the sugar, salt, butter and milk, except for 1 tablespoon on the edge, and carefully stir together to form a dough. Then knead vigorously for about 5 minutes. Put the dough back in the floured bowl and cover and let rise in a warm place for 45 minutes.
Knead again, separate into 3 equal parts and roll out the parts to a length of approx. 40 cm. Make a braid out of it and place on a baking sheet that has been greased or lined with baking paper. Cover and let rise again in a warm place for 45 minutes.
Whisk the egg yolk with 1 tablespoon of milk, spread it over the braid and bake for about 1 hour (convection 170 ° C, top / bottom heat 190 ° C, gas level 2-3).
The kcal figure refers to the whole plait, but baked with a semi-fat butter, white sugar, egg yolks from the farmer (approx. 50 g) and 0.3% milk.
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