Preparation

• Mix warm milk, yeast, and sugar in a stand mixer bowl. Allow it to sit for 5–10 minutes until foamy.
• Incorporate 3 eggs into the mixture and whisk until combined.
• Combine flour and salt in the bowl. Mix with a dough hook until a shaggy dough forms.
• Knead in softened butter a few cubes at a time for 8–10 minutes until smooth, elastic, and slightly sticky.
• Transfer dough to a greased bowl, cover, and let it rise for 1.5–2 hours until doubled in size.
• Chill the dough for 30 minutes to overnight in the refrigerator for easier braiding.
• Divide the chilled dough into 3 equal portions. Roll each into 12–14 inch ropes, braid gently, and pinch the ends.
• Place the braided loaf on a parchment-lined sheet or greased loaf pan. Allow it to rise for 45–60 minutes.
• Preheat your oven to 350°F (175°C), brush with a beaten egg, sprinkle with seeds, and bake for 25–30 minutes.
• Cool the bread for 20–30 minutes before slicing. Enjoy warm or at room temperature.