Warm the butter with the milk (approx. 30 degrees; finger warm). Put the flour in a bowl (if you have a food processor, put it in this bowl right away), sprinkle salt and sugar on top. Make a well in the flour. Crumble the yeast into it and add half of the milk. Mix the yeast with the milk lightly with a fork. Cover and let rise in a warm place for 15 minutes.
Mix the rest of the milk with 2 eggs, add and knead the whole thing with the food processor (otherwise use a hand mixer with a dough hook). Let rise for another 3 minutes.
Roll out the dough on a floured surface 30x40 cm, cut 3 strips lengthways. Loosely weave this into a braid, pinch the ends together well. Place the braid on a baking tray lined with baking paper and let rise for another 15 minutes. Preheat the oven to 150 degrees circulating air.
Whisk the egg yolk with the milk and brush the plait with it, sprinkle with the almonds. Bake for about 30 minutes.