In a large bowl, mix butter and milk then add tbsp sugar, yeast and flour

Let it rest for 10 minutes to let yeast bloom

Mix ⅓ cup sugar, salt, eggs into bowl

Sift flour slowly into bowl and mix with wooden spoon or hard spatula

Sift until all flour is in the mix, switch to kneading

Hard knead until all flour is incorporated and even

Shape into dough ball, cover with saran wrap

Leave to rest 30-60 minutes until it rises 2x

In a saucepan on low heat, melt butter, then mix in brown sugar

Chop dates until small pieces and add

Add nuts and stir continually until fully mixed.

Remove from heat and let cool to room temperature

Once dough has risen 2x, punch the dough

Heat oven to 350 F (180C)

Line a large and tall bread or cake baking tin with parchment paper

Roll out dough into as thin a rectangular sheet as possible. Thinness will impact how think the bread layers are.

Spread the jam across full surface up to edges of dough

Spread the Filling evenly across the full dough

Roll dough into a long tube roll

Slice through the middle of the dough lengthwise, until only tiny portion left at one end uncut

Braid the two lengths across each other

Place into baking tin away from edge, ether in the middle as a long roll, or in a wheel in circular tin

Bake for 25 minutes

Whip egg and water into a mixture

Remove dough from oven

Egg wash across the top surface of dough

Bake again for 10-15 minutes (till not too dark)