Pulla me vezë

Instructions

1. In a small bowl, dissolve the yeast in the warm milk with a spoonful of sugar and let it rest for 10 minutes until it foams.
2. In a large bowl, mix the flour, the remaining sugar, the salt and the lemon zest.
3. Add the 3 beaten eggs, the vanilla and the milk-yeast mixture, then knead for 5 minutes until you have a smooth dough.
4. Gradually work in the softened butter in pieces and knead for another 8 minutes, until the dough no longer sticks to your fingers.
5. Cover and let it rise in a warm place for 1 hour 30 minutes, until it has doubled in size.
6. Degas the dough, shape it into a ball or three strands for braiding, then place it in a buttered round tin. Press the raw eggs into the dough, wedging them between the folds.
7. Let it rise again for 30 minutes, then brush with a mixture of egg yolk and milk.
8. Bake at 180 °C for 30 to 35 minutes, until a nice golden colour; check the doneness with the tip of a knife, which should come out dry.