Method

• 1.
  Using a fork, whisk yeast and warm water in a jug until combined. Stand, covered, for 5 minutes until frothy.
• 2.
  Place milk and butter in a large jug and microwave until warm and butter has melted. Stir in sugar until combined. Add rind, 2 eggs and 1 yolk and whisk until combined.
• 3.
  Place the flour, salt and mahlepi in the bowl of a stand mixer fitted with the dough hook. Stir to combine. Add the yeast mixture and the egg mixture and stir until combined. Knead on high speed for 6 minutes until dough is smooth and stretchy. Cover with a tea towel and stand in a warm place for 1 hour to double in volume.
• 4.
  Turn the dough out onto a lightly floured benchtop and with floured hands, knead into a ball. Divide the dough into 2 portions. Working with 1 portion at a time, divide the dough into 3 portions. Roll each portion into a 22cm log. Pinch the 3 logs at 1 end, then braid and pinch other end to secure. Transfer to one side of a large baking tray lined with baking paper. Repeat with remaining dough to make a second bread and place on tray, leaving enough space for bread to rise. Cover with a tea towel and stand in a warm place for 30 minutes to rise.
• 5.
  Preheat oven to 180C/160C fan-forced. Lightly beat egg white in a small bowl.
• 6.
  Gently brush bread with egg white and sprinkle with almonds. Bake for 25 minutes or until golden. Transfer bread to a wire rack and stand for at least 10 minutes before slicing. Serve sliced with butter and marmalade or honey.