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1
Sprinkle the yeast over the warm milk in a small bowl and add a pinch of sugar. Let the yeast soften for about 5 mins. Add 2 tbsp of the flour; stir with a fork until the mixture is smooth. Cover and let stand for 30 mins.
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2
Whisk butter, sugar, egg yolks and a pinch of salt in a medium bowl. Stir into the yeast mixture. Add to remaining flour in a large bowl. Mix with your hands (or with the dough hook of an electric mixer) until you have a soft, smooth dough. Add a little more flour needed, but don't make it too dry.
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3
Turn the dough out onto floured work surface and flatten slightly. Sprinkle with the chopped peel and knead throughout the dough with your hands.
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4
Form the dough into a smooth ball. Place in a greased bowl. Cover with a damp cloth or encase the bowl in a large plastic bag and set aside to proof. It should double in size in about 1 1/2 hours. (You could also place dough in the refrigerator, well covered, to proof overnight. Remove in the morning and let stand at room temperature for 1 hour before continuing with the recipe.)
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5
Preheat the oven to 375u00b0F. Lightly flour a baking pan.
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6
Scrape the dough out onto floured work surface. Flatten slightly then divide into three equal parts (Use scales to get an accurate division).
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7
Using your hands, roll each piece of dough into a long cylinder about 1 inch in diameter and about 18 inches long.
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8
Braid the three rolls of dough together fairly loosely. Pinch them together at each end. Carefully transfer the braid to the baking pan. Cover with a dry cloth and let rise for 30 mins.
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9
For the glaze, combine the beaten egg and milk in a small bowl. Brush the glaze gently over the braid. Push a blanched almond fairly firmly into the top of each mound then glaze the braid again.
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10
Bake for 30-40 mins until a dark golden color. Cool on a wire rack, then slice. Serve with butter and jam or on its own.
