Allerheiligenstriezel (Austrian All Saints' Braid)

Instructions

1. In a large bowl or stand mixer, combine the flour, yeast, sugar, salt and lemon zest. Add the warm milk and egg yolks and mix to a shaggy dough.
2. Knead 8 minutes, then add the soft butter in pieces and knead 5 minutes more, until the dough is smooth, elastic and slightly tacky.
3. Cover and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
4. Divide the dough into four equal strands and roll each to about 16 inches (40 cm), slightly thicker in the middle.
5. Braid the four strands into a plait: number them 1 to 4 and repeatedly cross 4 over 2, then 1 over 3, pinching and tucking the ends under. Place on a parchment-lined sheet.
6. Cover and proof 45 minutes, until puffy. Heat the oven to 350 F (175 C).
7. Whisk the yolk with the milk, brush over the braid and sprinkle with pearl sugar.
8. Bake 30 to 35 minutes, until deep golden and hollow-sounding when tapped, with an internal temperature of 190 F (88 C). Cool on a rack.