1. Mix all the ingredients except butter and knead until the dough is slightly smooth. Add unsalted butter, so that the dough can be pulled out of a slightly transparent film-like dough.
2. Put the dough into the container and cover with plastic wrap, and carry out basic fermentation to 1.5-2 times the size.
3. Divide the dough into equal parts, shape it into long strips about 28 cm long, and let it rise for 15 minutes.
4. Use three stalks and braid them into a braid.
5. Put it in the baking dish, cover with plastic wrap, and carry out the final fermentation for about 30 minutes.
6. Brush the egg mixture evenly on the surface of the dough, and then evenly sprinkle the almond slices. Put it in a preheated oven and bake at 180 degrees for about 20 minutes.
7. Bake it out of the oven.
