Delicate Easter Braid

Melt the butter and warm the milk to lukewarm. Completely dissolve the yeast in the lukewarm milk.

Put the flour into a large bowl. Add the yeast milk, egg, sugar, salt and the melted butter.

Knead everything into a smooth, elastic yeast dough and form it into a ball with floured hands.

Cover the dough and let it rise in a warm place until it has visibly increased in size.

Coarsely chop the pistachios and amaretti and knead them into the dough.

Divide the dough into 6 equally sized portions and shape into rolls. Braid 3 rolls together to form a braid.

Let the braided loaves rise again, covered, in a warm place.

Preheat the oven to 175 °C fan. Beat the egg yolk and brush the braids with it.

Place the braids on top of each other on a baking sheet lined with parchment paper and support them on the sides (for example with loaf pans) so they don’t slip.

Bake in the preheated oven for about 30 minutes, until the braids are golden brown.

While still warm, dust the braid with powdered sugar, let it cool on a wire rack, and finally sprinkle with amaretti.