Delicious Christmas braid

In a large bowl, mix the flour with the sugar and salt. Then, mix the yeast in the warm milk and add it to the bowl. Mix well.

Add the eggs one at a time, making sure each one is well incorporated before adding the next. This is essential to obtain a well aerated and light dough.

Add the lemon zest and then the room temperature butter in small pieces, kneading well after each addition. Knead the mixture for about 10 minutes to give it a smooth and elastic texture. You will find it helpful to know that as you knead, bring the outer edge of the dough toward the center. This technique will help develop the gluten and give your braid a delightfully soft crumb.

Let the dough rest for 30 minutes in a warm, dry place.

Once the dough has rested, divide it into three equal parts and form long strips. Braid the strips, joining the ends to form a wreath.

Place the wreath on a baking sheet lined with parchment paper and let it rest for 1 hour.

Preheat the oven to 180°C. Brush the braid with egg yolk and sprinkle a little powdered sugar on top.

Bake for 25-30 minutes or until golden brown.

Once baked, let it cool and decorate with the dried and candied fruits.