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1
Combine the ingredients in a container, and leave to pre-proof.
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2
When it is bubbly and the mixture is 2-3 times its original volume, it's done.
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3
This takes about 10 minutes.
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4
While the step 1 mixture is pre-proofing, combine the bread flour, sugar, butter and lukewarm (40C) milk in a bowl, and mix together with your fingers.
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5
When the yeast has finished proofing, add it to the step 2 bowl and mix in well again.
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6
Finally, add the salt and knead it in well.
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7
When the dough has come together in the bowl, transfer it to a work surface.
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8
Knead it well by pushing it out away from you, rolling it up and repeating.
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9
When the surface of the dough is smooth and finely textured, round it off into a ball with a smooth surface.
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10
Place in a large bowl and cover with plastic wrap.
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11
Leave the dough for its 1st rising, about an hour at 35C, until it's 2 to 2.5 times its original volume.
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12
Transfer the dough gently to a floured work surface, and slap it down with both palms to deflate.
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13
Cut into 4 wedges using a pastry cutter.
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14
Fold the dough towards the center and round it off.
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15
Cover with a tightly wrung out moistened kitchen towel and leave the dough to rest for 15 minutes.
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16
Mix the grated lemon zest and granulated sugar together well.
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17
Take the dough out from under the kitchen towel, and roll out with a rolling pin to about 15 x 10 cm.
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18
Divide the step 9 sugar-lemon mixture into 4 portions.
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19
Spread the mixture and the sliced almonds on the rolled out dough, leaving 2cm clear on one side.
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20
Roll it up to form a cylinder.
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21
Pinch the seam securely closed.
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22
Place the dough seam side down, and make two cuts in it, leaving 2cm at the end.
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23
When you cut the dough, the layers of the dough will be revealed, so be careful not to destroy them when you cut.
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24
Braid the dough, and pinch the ends together.
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25
Fold the pinched ends under the roll a little, which secures them.
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26
Line up the braided rolls on a kitchen parchment paper lined baking sheet, cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising for 30 minutes at 35C.
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27
Brush the rolls with melted butter.
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28
Bake for 18 to 20 minutes, then cool on a rack.
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29
Done.
