Step 1: Activate the Yeast

• In a small bowl, combine warm milk and honey. Stir to dissolve.
• Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes, until the mixture is frothy.

Step 2: Make the Dough

• In the bowl of a stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter.
• Mix using a dough hook attachment for about 5 minutes, until the dough is smooth and slightly sticky. If kneading by hand, turn the dough onto a floured surface and knead for 10 minutes.
• Once the dough is smooth and elastic, form it into a ball and place it in a lightly greased bowl. Cover with a clean towel and let it rise in a warm place for 1-2 hours or until doubled in size.

Step 3: Shape the Dough

• After the dough has risen, punch it down gently to release air.
• Divide the dough into three equal pieces and roll them into long ropes, about 12 inches long each.
• Braid the dough by placing the three ropes side by side, then weaving them over and under, pinching the ends together once the braid is complete.
• Transfer the braided dough to a parchment-lined baking sheet or a greased loaf pan.

Step 4: Let the Dough Rise

• Cover the braided dough with a clean towel and let it rise for another 30-45 minutes, until it puffs up and nearly doubles in size.

Step 5: Egg Wash & Bake

• Preheat the oven to 350°F (175°C).
• In a small bowl, whisk the egg for the egg wash. Brush the top of the braided dough with the egg wash for a shiny, golden finish.
• Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 6: Cool & Serve

• Let the bread cool for 10 minutes before slicing.
• Serve warm, or store in an airtight container for up to 2 days.