Put the milk and a teaspoon of sugar into a bowl. Crumble in the yeast and stir until dissolved.

Place the flour and remaining sugar in a mixing bowl. Slowly pour in the yeast mixture while stirring. Add the butter, egg, and a pinch of salt, and briefly mix until everything is combined into a dough. Now knead the dough vigorously for at least 10 minutes, either by hand or in a stand mixer.

Form the dough into a ball. Place it in a greased bowl, cover it, and let it rise in a warm place for one hour, until it has doubled in volume.

Place the dough on the work surface, knead briefly, and then divide it into three equal (or equally heavy) pieces. Shape the dough pieces into evenly thin strands, approximately 45 to 50 centimeters long, using the palms of your hands.

Place strands of dough side by side on the work surface, about 5 centimeters apart, and braid them together. Carefully place the braid on a baking sheet lined with parchment paper and let it rise, covered, for another 20 to 30 minutes.

Preheat the oven to 180°C (350°F) convection. Whisk the egg yolk with the milk and brush the mixture over the surface of the braided yeast bread. (Optionally, you can now sprinkle almond flakes or pearl sugar on top.)

Slide the baking sheet into the oven and bake the braided yeast bread for 20 minutes, until it is golden brown on the outside. Do the toothpick test before removing the bread from the oven and letting it cool.