Dissolve the yeast in the milk, mix the butter, the egg yolks, the sugar, the salt, the lemon zest and the wheat flour and knead everything into a fluffy-soft dough.
Cover the dough well and let it rest overnight or at least 8 hours.
Then divide the dough and braid each part with 3 strands of dough. Leave to rest again for 1 hour.
Brush with milk and bake in a preheated oven at 180° for 40 minutes until golden.
Resting time: 9 hours
TIP: For a light crunch, you can also add flaked or slivered almonds to the braid.
Recipe by: Tourist office Partschins/Parcines