Preparation

Warm up the milk a bit and make sure that it is warm, but not hot. Prepare the yeast: mix it with 1 teaspoon of sugar, 1 tablespoon of flour and 1/4 cup of milk and then set aside for 15 minutes.
Dice the butter and add it to the remaining milk.
Put the flour, sugar, eggs and yeast in a mixer bowl, stir the ingredients using a spoon and add the milk with butter. Work the dough for 10 minutes. Put the dough in another bowl sprinkled with flour. Cover it and set aside for an hour.
When the dough has risen, knead it on a pastry mat sprinkled with flour. Divide the dough into two pieces.
Line two rectangular baking pans (20 cm long) with baking paper or grease them with butter.
Roll out the dough so that it forms a rectangle measuring approx. 25 x 20 cm. Spread Lauretta 60% strawberry filling on the top and roll up the dough. Cut the dough in half lengthwise and braid the two parts so that the cut is on the top. Tuck the sides underneath and form a roll as long as the baking pan. Repeat using the second piece of dough. Set aside for 30 minutes and let the dough rise.
Pre-heat the oven to 180 degrees Celsius.
In the meantime, mix an egg yolk with milk and brush it on the dough. Sprinkle with almond flakes.
Bake for 45 minutes.