Stir the yeast with a teaspoon of sugar until liquid. Melt the butter, add the milk in which the salt was dissolved, warm to the touch, stir in the egg. Sift the flour into a large enough bowl, make an indentation, put the yeast in the center, mix with flour, then add the liquid little by little and knead for about ten minutes until the dough comes off the bowl.
Let the dough rise for about an hour in a warm, draft-free place with the lid closed, until it has doubled in volume. Knead again for ten minutes, divide into three strands, tapering at the ends, braid into a plait.
Leave the braid on the baking tray for another quarter of an hour, brush with egg yolk and bake at 200 degrees for 40 to 50 minutes.
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