Firstly, mix yeast and sugar in 3 tablespoons of warm milk and wait till yeast activates and turns frothy.

In a wide bowl, take the flours. Add salt. Add butter and mix till butter combines well with the flour. Add egg. Pour in the yeast mixture.

Mix all together. Now add milk while kneading.
Add the oil and knead to a super soft dough. Knead for 10 minutes.
Cover and rest the dough in a warm place for 2 hours for better proofing (till doubles in size).Transfer the dough to the counter. Knead again by punching to let air escape if any.
Now divide the dough into 3 equal portions.
Keep a portion as it for the White colour.

In a plate, take paprika powder. Take one portion of the dough and roll dough completely. Knead with paprika to observe colour. Cover and rest the dough for 30 minutes. In a blender, blend spinach Into purée.
In a pan, heat butter. Pour the spinach purée. Add salt. Add dal, garam masala. Mix and cook for 2 minutes or until thickens. Add fresh cream. Mix in low heat. Switch off. Bring to room temperature.

Take the other portion of the dough and roll, knead, coat with this spinach masala. Cover and rest for 30 minutes.
After 30 minutes, roll each dough into vertical medium logs. Connect the heads of the three logs into one.

Use a parchment sheet underneath so things become easy. Now transfer the dough to a baking tray.
Egg wash the bread. Sprinkle sesame seeds. Cover and bake inside a preheated cooker for 45 minutes in medium till golden. Use a toothpic to determine baking quality.

Once done, bring to lukewarm / room temperature cut into slices and serve.