Dissolve the fresh yeast in warm milk with sugar and allow to rest for around 10 minutes.

Add the boiled and grated potatoes to the fresh yeast mixture, then add flour and salt to obtain a soft but non-sticky dough.

Cover the prepared dough and leave for around 30 minutes to ferment.

Divide the dough into three, roll each piece of dough into a long rope.

Gather the ends and braid the ropes, like braiding hair or yarn, similar to an Easter bun.

Allow the braided loaf to rise for another 30 minutes on a greased baking tray.

Brush with egg yolk and bake in the oven at 200oC/390oF until golden.