Heat the oven to 50° C (120° F)

Dissolve the yeast in the milk and put in the oven for 10 min

Give all the dry ingredients in a bowl and add the yeast-milk mixture

With a fork stir through the ingredients until you have a sticky dough

Now cover the bowl with a clean dish towel and put in the oven for another 10 min

Give all the ingredients for the filling in a small bowl and mix everything well together. This works best with a fork

Take the dough from the oven and add a little flour and knead the dough with the ball of your hand until you have a smooth dough ball

Divide the dough in three equal part and put two parts aside. Roll your piece of dough onto a flat, floured surface until it's about 40 x 20 cm. It should still be about 1/2 cm thick. Make sure it doesn't stick to the surface

Now take 1/3 of the filling and cover the dough with it

Now roll up the long side of the dough so that you have a long thick dough roll. Repeat with the other two parts.

Now braid the three pieces together and place in a loaf pan lined with baking parchment

Coat the braided bread with the egg yolk

Place the bread on a baking rack and bake in the over for about 20 minutes at 180º C