In the large bowl of a stand mixer fitted with the dough hook, mix the flour, sugar, yeast, and salt to combine, for 15 to 30 seconds.

Add the egg, milk and mix on low speed for 3 minutes. Now add the butter in batches Increase the speed to medium and continue to mix for 5 to 6 minutes more. Transfer the dough to a large greased bowl, cover with plastic wrap, and let rise at warm place for 60 to 90 minutes, until doubled in size.

Divide the dough into 8 even pieces. Using your fingertips, gently press the dough to flatten it. Starting at the top of the dough (the edge farthest from you), fold one-third of the dough over onto itself. Press firmly with your fingertips or with the heel of your hand to seal. Continue to fold the dough over and press to seal until a log shape forms.

Starting with very light pressure in the center of the dough, roll the dough between your hands and the work surface, elongating the log. Roll the dough into a long strand about 12 inches/30 centimeters long. Cover the dough with Kitchen towel while you form the other strands.

Line a baking sheet with parchment paper. Working with one strand at a time, form the dough into a “p” shape with a long tail. Bring the tail end of the dough through the center of the “p” shape, looping it through the hole and allowing the end of the dough to hang loose.

Holding the rounded end of the “p” shape, twist it twice. Loop the loose end through the portion you just twisted, creating the final shape. As you work, transfer the bread to the prepared baking sheet, arranging in staggered rows so they all fit evenly on the sheet.
Let rise for 45 to 75 minutes, until visibly puffy.

Toward the end of the rise time, arrange a rack in the center of the oven; heat the oven to 350°F/175°C (an oven may vary). Brush the egg wash evenly over the surface of the bread sprinkle some sesame seeds.

Bake the bread for 10 to 12 minutes, until deeply golden brown. Let cool for at least 20 minutes before serving.

#Note:

Add the milk in two separate additions
If you do not like the sticky dough, please skip the addition of 1/4 cup milk. In this case, you have to knead the dough until smooth.

If you don't have saffron extract or use 1/4 tsp saffron threads mix in lukewarm or 1½ tsp vanilla extract in this recipe.

Do NOT milk too hot or it will kill the yeast.