Sift the flour into a bowl and make a well in the middle. Dissolve the yeast with a teaspoon of sugar in a cup of milk, pour into the hollow and dust lightly with flour. Cover and let rise for 15 minutes. Then add the remaining ingredients and knead for 10 minutes. Cover again and let rest for 30-40 minutes.
For the crepe roll out the dough and cut out with a glass of crepe. Let rise for another 20 minutes.
In the meantime, heat the fat to 180 degrees, slide 4-5 creepers in and bake on each side for about 2-3 minutes until golden brown. Drain on kitchen paper.
For the braid, shape the dough into three strands and braid, let it rest for 20 minutes, brush with egg milk and bake in a preheated oven at 180-200 degrees for 35-45 minutes until golden brown.
As a third option, you can shape sweet buns. Baking time about 25 minutes
The egg yolks make the crepe particularly loose, the braid stays fresh for several days.
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