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Let stand for a few minutes
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In a stand mixer attached with a dough hook, mix in milk, sugar and eggs.
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Add in flour and salt. Knead the dough until it is well combined.
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By hand, turn the dough out on a working surface and knead until smooth for about 5 minutes. Transfer the dough in an oiled bowl, cover with plastic wrap and let rise.
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Once it is doubled in size, turn out the dough and roll to at least 1/2 inch thick, spread the soft unsalted butter and sprinkle the rest of the filling ingredients evenly.
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Roll the dough, cut into three logs and braid the logs together, place in a loaf pan, set aside to proof for an hour.
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Bake for 45 minutes.
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While the loaf is still warm, brush with the hot glaze. Serve.