Festive bread with pistachios

Ingredients:

• 6 tbsp. high-gluten bread flour (sift first, then measure)
• 1/2 cup warm water
• 2.5 tsp active dry yeast (not quick rise)
• 3 tbsp. butter, cut into small pieces
• Zest of a large lemon
• 2/3 cup sugar
• 2 teaspoons coarse salt
• 2 lightly beaten category CO eggs
• 1 and 3/4 cups warm milk
• 1 cup melted butter
• Cinnamon Sugar Sprinkle
• 2 cups pistachios (optional)
• Parchment paper
• 2 beaten eggs (for egg wash)

Preparation:

1. Dissolve the yeast in 1/2 cup warm water. Sprinkle a pinch of sugar on top to feed it. Let it rise.
   
   Meanwhile, place flour in a large bowl and make a well in the center. Sprinkle sugar, salt, butter pieces, and lemon zest onto the flour.
   
   When the yeast begins to foam, pour it into the well and sprinkle a little flour on top.
   
   Add the beaten eggs to the center of the yeast mixture. Using a wooden spoon, begin mixing the eggs, adding/kneading a little flour from the edges. When you can no longer stir, begin adding the warm milk and continue stirring and adding milk until you can no longer stir.
2. Continue adding milk and mixing it into the flour with your hands until you have a soft and sticky, but not wet, dough. You can use all the milk or only a little (depending on the weather).
   
   Place the dough on a lightly floured surface. Knead for about 10-15 minutes to release the gluten. The dough should spring back quickly when pressed.
   
   Place it in a lightly oiled bowl, turn it over once, and cover with plastic wrap (it should be in contact with the dough) and a towel. Place the dough in a warm place to rise for at least an hour (it should double in size).
3. Once the dough has risen completely, use a heavy rolling pin and your hands to roll the dough into a rectangle. (The size doesn't matter, as long as the rectangle is no longer than half the length of the baking sheet.) The dough should be very thin. Using a pastry brush, brush the entire piece with melted butter. Sprinkle generously with the cinnamon-sugar mixture and pistachios.
4. Roll the long side of the dough into a log. Using a knife, make a slit down the middle, and stack one layer of dough on top of the other. Roll it into a braid. Cover with a clean towel and let it rest in a warm place for at least 30 minutes.
5. After the time has elapsed, brush the braid with egg wash and sprinkle with the remaining pistachios. Place in a baking pan and bake in a preheated oven at 180°C for approximately 25-35 minutes, until golden brown.
   
   If you want to gift wrap it, let it cool completely. Then wrap it tightly in plastic wrap, then in foil. Wrap it in pretty cellophane, tie the ends with a ribbon, and curl it.