INGREDIENTS :
500 g (4 cups) all-purpose flour;
250 ml (1 cup) lukewarm milk;
2 egg yolks;
60 g (¼ cup) softened butter;
150 g (¾ cup) sugar;
8 g (1 tablespoon) fresh yeast;
Egg yolk, white sugar.

PROCESS :

1. In a large bowl, whisk together the hot milk, egg yolks, sugar and crumbled yeast.
2. Pour the liquids into a bowl of sifted flour and knead until the dough forms. Add the softened butter and knead the dough for 10 minutes or until smooth and elastic.
3. Set the dough aside for 1 hour, then squeeze out excess air and cut the dough into 24 equal pieces. Roll each piece into a ball. Reserve the balls for 15 minutes.
4. Form each ball into a rope approximately 20 cm long. Braid 3 ropes together to form a braid and tightly pinch the two ends of the braid together. Repeat with other balls.
5. When all the braids are formed, transfer them to a prepared baking sheet and set aside for 30 minutes.
6. Brush the braids with egg wash and sprinkle generously with white sugar.
7. Bake at 190°C/370°F for 15 minutes.