Start by proofing the yeast in warm milk with sugar for about 5 minutes.

In a large bowl, combine the flour and salt.

Add the yeast mixture and melted butter to the dry ingredients and mix until a shaggy dough forms.

Turn the dough onto a floured surface and knead for about 10 minutes.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1 hour until doubled in size.

Punch down the dough and divide it into three equal pieces, rolling each piece into a long rope.

Braid the three ropes together to form the Zopf.

Place the braided dough on a baking sheet lined with parchment paper, cover, and let it rise for another 30 minutes.

Preheat your oven to 375°F (190°C).

Brush the dough with the beaten egg and bake for about 30 minutes until golden brown.