Gluten-free white zemplin cake

1. Prepare the yeast from 100 ml of warm milk, 1 tbsp of granulated sugar and yeast. Let it stand for 15 minutes in a warm place.
2. Mix the Bakery mix , powdered sugar, egg, yeast and gradually add the rest of the milk. Later, after 10 minutes of kneading, gradually add melted lukewarm butter about 3 times until a smooth dough is formed.
3. Cover with foil and leave to rise for 40 minutes.
4. Transfer to a plate and work.
5. Divide into 4 parts and roll oblong rolls from each.
6. Connect the ends on one side and start braiding: take the first from the right side, slide it under the second and put it on the third and fourth. We proceed in this way until we finish and slide the end under the knitted cake.
7. Put it in a 29x14 cm mold and let it rise covered under a towel for another 60 minutes.
8. Brush with egg yolk and bake for the first 10 minutes at 200 ° C and then 50 minutes at 180°C. Halfway through baking, cover with foil to prevent the top from burning.

9. Leave to cool before slicing.