Cover with plastic wrap and set in a warm spot to activate for 20-30 minutes.

Heat a small saucepan over medium-high heat.

Add the flour and milk and stir constantly with a whisk.

Once you feel the moisture start to thicken pull it off of the heat and whisk fast. It should turn into a thick smooth paste.

Immediately scoop out the mixture into a small bowl and cover with plastic wrap. You want the plastic wrap to physically be touching the roux so that a film does not form. NOTE This process is fast, do not set the pan on the heat and then walk away, have everything you need set out ahead of time to work quickly.

Set aside too cool.

Add to a mortar and pestle and pound /grind until a powder forms. You could alternatively put all ingredients in a coffee grinder.

On a stovetop or microwave heat up the butter and milk together until butter is melted and rest until lukewarm, you should be able to stick your finger in the mix for 5 seconds without it being too hot.

In a mixer crack 3 whole eggs and beat using the whisk attachment until it starts to bubble and get fluffy.

Keep the mixture mixing and add in the sugar and cream together.

Change the mixture to the beater attachment and start adding in the rest of the ingredients.

Slowly stream in the butter/milk mixture, the yeast, the roux, then the spices, keeping the mixer on a low speed.

Start adding in the flour 1 cup at a time, once the dough starts to form you can switch to the bread hook attachment. As you are adding in the flour pay attention to the consistency, it needs to be sticky but able to release when you stick your finger in it as well as pull away from the sides of the mixing bowl. Once it hits this consistency you can move to counter space to finish kneading.

The dough should form a tacky yet smooth ball, resist the urge to add more flour but if the dough is too sticky and sticking to your hands add just a touch of flour to help get the dough off of your hands. You don’t want to lose the tackiness of the dough.

Transfer to a large bowl coated with olive oil and knead the dough in the bowl so that the oil gets incorporated into the dough.

Cover the bowl with plastic wrap and then a towel on top.

Place in a warm over, around 100 degrees to proof. This process will take about 2 hours or until the dough has doubled in size.

Once the dough has doubled in size split it into 2 halves and return one half back to the bowl, cover and set aside.

Now divide the 1st half into 3 even pieces.

Next start pulling and stretching each piece into a long rope to form the braid. Lay the ropes vertically and parallel on a flat surface Starting at the top lightly attache the 3 ropes in a triangle shape.

Start braiding from right to left by taking the far right rope and crossing it over the middle rope. Try to keep the braid tight.

Next, take the far left rope and cross it over the middle rope (like braiding hair!).

Repeat until the entire braid is formed and tuck the ends underneath.

Transfer the braid to a baking sheet lined with parchment paper and cover with a kitchen towel and set aside in a warm place.

Repeat steps on the 2nd half of dough.

Allow the braids to proof again for another 1-2 hours.

Whisk together in a small bowl. Using a brush, coat the braids with the egg wash.

Optional: sesame seed and almond slices to garnish

Bake 1 loaf at a time in a preheated 350 degrees F oven for 20-30 minutes.

Once the bread is golden brown remove from the oven and place on a rack to cool.

Allow to cool completely before slicing