1. **Dough preparation:**
– Dissolve the yeast in lukewarm milk with a teaspoon of sugar and leave for 5 minutes until the mixture starts to foam.
– In a large bowl, mix the flour with the rest of the sugar and a pinch of salt.
– Add eggs, soft butter, vanilla extract and milk-yeast mixture.
– Process the dough until it is smooth and elastic. If the dough is too sticky, add a little flour.
– Cover the dough with a tea towel and let it rise in a warm place for about 2 hours or until it has doubled in size.
2. **Shaping the braids:**
– After rising, divide the dough into portions. On a lightly floured work surface, divide each portion into three parts and roll them into long cylinders.
– Braid three cylinders into a braid and connect the ends.
– Place the braids on a tray lined with baking paper.
3. **Second rising and baking:**
– Cover the braids with a towel and let them rise again in a warm place
