Braided loaf bun

Dissolve the yeast in warm milk, add the rest of the products and, pouring the sifted flour, knead the dough of medium consistency. Cover and leave in a warm place for
1. 5-2 hours to lift. Cut the dough into pieces and roll thin flagella on the board from them. Weave a braid of three flagella, twist the ends down. Place the bun on an oiled baking sheet, leave on proofing for about half an hour, until approximately doubled in volume. Then grease the bun with egg yolk mixed with a spoon of water. Bake the braided bun in an oven preheated to 200 degrees until ruddy, about half an hour.