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Sift the flour into a large bowl and make a well in the center. Add the yeast, a little sugar, and the lukewarm milk, stir slightly, and let sit for about 10 minutes until the mixture becomes frothy.
Add the remaining ingredients and knead everything into a soft, smooth dough. The dough should be slightly sticky but easy to shape. Cover and let rise for about 1 hour, until it has visibly increased in size.
Knead the dough briefly and divide it into about 9 equal pieces. Shape each piece into a ball and then roll out into a circle.
Roll the circle tightly from the bottom edge up to about halfway. Cut the remaining top part into several thin, even strips. Braid as shown in the video and press the ends together. Then shape into a crescent.
Place the shaped crescents on a baking tray lined with parchment paper, cover, and let rise for another 30 minutes.
Brush with the egg yolk–milk mixture and bake in a preheated oven at 180 °C (350 °F, top/bottom heat) for 18–22 minutes until golden brown.
After baking, optionally brush lightly with melted butter or dust with powdered sugar.