Mix flour, salt, 1 packet of vanilla sugar and sugar in a large bowl. Add egg and butter in flakes. Warm 250 ml milk lukewarm, crumble yeast into it and dissolve it while stirring.
Pour onto the flour mixture and knead with the dough hooks of the hand mixer for 4-5 minutes to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes. In the meantime dice the cherries roughly.
Mix cherries, ricotta, ground almonds and 2 packets of vanilla sugar.
Briefly knead the yeast dough again and divide it into four equally sized pieces. On a lightly floured work surface, shape each piece of dough into a roll of about 60 cm. Roll flat with a dough roll to 10 cm wide strips of dough.
Spread the cherry and ricotta mixture lengthwise in the middle of the strips. Leave 2-3 cm free at each end and finally fold over the filling. Moisten the edges of the dough with water and place over the filling so that the edges of the dough overlap.
Press the seam strip well.
Lay the skeins next to each other with the seam facing down and braid them into a braid. Place on a baking tray lined with baking paper. Cover and leave in a warm place for 20-30 minutes.
Whisk the egg yolk and 2 tablespoons of milk. Spread the plait with it, sprinkle with almond slivers and bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes.
After approx. 15 minutes, turn the temperature down (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and bake until done. If necessary, cover with foil at the end of the baking time.