Challah with Almonds

Sift the flour into a bowl and create a well in the middle. Crumble the yeast into the well, sprinkle with a bit of sugar and stir in the lukewarm milk. Sprinkle the flour on top, cover and leave for 30 minutes to proof. Add the butter, rest of the sugar, vanilla sugar, salt, lemon zest and chopped almonds, and knead until a smooth dough forms. Cover and leave to rise for ca. 1 hour. Knead the dough again, divide it into three portions, before braiding the dough into a loaf or a ring.

Line a baking sheet with parchment paper, and place the braided dough onto it. Brush the loaf with the whisked egg yolk and sprinkle with the almond flakes. Leave the dough to rise until it has doubled in volume. Bake the challah in a preheated oven (180°C) for ca. 30 minutes.