Activate the yeast: In a small bowl, combine the lukewarm milk with a pinch of the sugar and the dried yeast. Stir gently and let it sit for 5–10 minutes until the surface becomes foamy and smells distinctly yeasty. This frothy layer is your green light.

Mix the dry ingredients: In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, remaining sugar, and salt. Make a well in the centre. Pour in the foamy yeast mixture, the melted butter, and the beaten egg. Stir with a wooden spoon until a shaggy, sticky dough forms — it will look rough and uneven.

Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes (5–6 minutes in a stand mixer with a dough hook on medium speed). The dough will transform from sticky to smooth, silky, and elastic. You'll know it's ready when you press a finger into it and the dough springs back, feeling plump and alive.

First rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean tea towel or cling film. Leave in a warm, draught-free spot for 1 hour, or until it has doubled in size. The dough should feel puffy and airy when you gently poke it.

Shape the braid: Punch down the risen dough to release the gas. Turn it out onto a lightly floured surface and divide it into three equal pieces. Roll each piece into a long rope, about 40 cm in length. Pinch the three ropes together at one end, then braid them loosely, tucking the ends underneath to create a neat, plump loaf.

Second rise: Transfer the braided loaf to a baking tray lined with parchment paper. Cover loosely with a tea towel and let it rise for another 30 minutes. The loaf will swell and the braid will become more defined and puffy to the touch.

Bake to golden perfection: Preheat your oven to 190°C (170°C fan). Brush the risen loaf with the egg yolk and milk glaze, being gentle so you don't deflate it. Sprinkle with your chosen topping. Bake for 25–30 minutes, until the crust is a deep, glossy golden brown and the loaf sounds hollow when you tap the bottom. The kitchen will smell richly of toasted butter and bread.

Cool completely: Transfer the loaf to a wire cooling rack. Resist the urge to slice it for at least 30 minutes — the interior is still setting, and cutting too early will result in a gummy crumb. The crust will soften slightly as it cools, creating that perfect contrast with the fluffy interior.