Preparation
Heat the milk until lukewarm. Crumble in the yeast and stir until dissolved. Grate the lemon zest.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_1_M.jpg)
Separate 3 eggs. Beat the butter with the egg yolks, maple syrup and a pinch of salt until frothy. (Use the egg whites in another recipe.)
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_2_M.jpg)
Add 1 tbsp lemon zest.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_3_M.jpg)
Stir in the yeast milk and flour, alternately, and mix to a soft dough.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_4_M.jpg)
Knead the dough on a floured surface. Let to stand in a cool place or in the fridge for 8 hours until doubled in size.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_5_M.jpg)
Chop the nuts.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_6_M.jpg)
Knead the nuts into the dough and let it prove for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_7_M.jpg)
Divide the dough into 3 parts and shape each one in a 40cm long rolls.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_8_M.jpg)
Weave the rolls into a plait and place on a baking tray lined with baking paper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_9_M.jpg)
Separate the remaining egg. Mix the egg yolk with the remaining milk and brush over the plait to glaze.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_10_M.jpg)
Place the plait in the cold oven. Turn the oven to 200°C (180°C fan, gas 6) and bake for 45-50 minutes. Allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000534/000534_step_11_M.jpg)