In a large bowl, mix 1 egg, about 0.5dl of milk, 2 tablespoons of sugar and the yeast. Cover and let stand in a warm place for at least 10 minutes.

Add about 5 tablespoons of flour to the yeast mixture, stir well, cover and let stand in a warm place for another 10 to 20 minutes.

Separate one of the remaining eggs, set the egg yellow aside, cover with a little oil so that it doesn't dry. Wash and grate the lemon.

Put the remaining eggs, as well as the separated egg white in another bowl and stir well.

In a pan, warm the remaining milk and add the remaining sugar except for 3 to 4 tablespoons, add the lemon rind. Stir until all sugar is dissolved.

Remove from heat. Dice and add the butter and let it dissolve. Let stand to cool down. Add the brandy.

Add the remaining flour to the bowl with the yeast mixture. Mix in the salt. Form a small "dimple" in the middle.

Pour the milk/butter/sugar-mixture into the dimple, together with the eggs.

Knead until the dough is very smooth. The dough should be moist but not stick to your fingers, so add a little milk if it is too dry, or a little flour if it is too wet.

Knead some more. The longer you knead, the airier the bread will be in the end.

Cover the dough and let stand in a warm place for at least one hour. The dough should at least double in size.

Knead the dough again, cover and let stand for another hour.

Separate the dough in 3 parts, roll them long and braid them (choose a design of your liking).

Put the bread on a baking try, let stand for another 30 minutes.

Brush the bread with the egg yolk set aside earlier. Sprinkle with sugar and decorate with a few walnuts.

Put the bread into the cold oven and set the heat to 220C.

Let the bread bake 35 to 50 minutes, depending on its thickness. Probe with a toothpick to check if it is done (if anything sticks on the toothpick after pulling it out, it's not done yet).