Step: 1/11

Heat the milk until lukewarm. Crumble in the yeast and stir until dissolved. Grate the lemon zest.

Step: 2/11

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.)

Step: 3/11

Add 1 tbsp lemon zest.

Step: 4/11

Stir in the yeast milk and flour, alternately, and mix to a soft dough.

Step: 5/11

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.

Step: 6/11

Chop the nuts.

Step: 7/11

Knead the nuts into the dough and let it prove for 30 minutes.

Step: 8/11

Divide the dough into 3 parts and shape each one in a 40cm long rolls.

Step: 9/11

Weave the rolls into a plait and place on a baking tray lined with baking paper.

Step: 10/11

Separate the remaining egg. Mix the egg yolk with the remaining milk and brush over the plait to glaze.

Step: 11/11

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.