Sunday Bread

Sift the flour into a large bowl.

Stir the lukewarm milk with the fresh yeast and 1 tsp of sugar until the yeast has dissolved.

Roughly combine the flour, 3 tbsp sugar, salt, softened butter and the yeast milk.

Knead the dough on a floured work surface for about 8 minutes until smooth and elastic.

Place the dough in a lightly floured bowl, cover and let rest for 30 minutes.

Line a baking sheet with baking paper.

Roll the dough and the marzipan separately between cling film into rectangles: dough about 30 × 20 cm, marzipan about 26 × 16 cm.

Place the marzipan on the dough, then roll the dough tightly from the long side, shape into a ring and place it on the sheet.

Cover the shaped dough and let it rest for another 30 minutes.

Preheat the oven in good time.

Beat the egg yolk with a little water, brush the ring with it and sprinkle with almond flakes.

Bake in the middle of the oven at 170 °C fan for 35–40 minutes until the Sunday bread is golden brown.

Remove from the oven and let cool on a wire rack.