In a small saucepan heat milk, sugar, butter & salt to 110f. Pour mixture into Kitchenaid mixing bowl & whisk in sourdough starter. Stir in 1 ½ cups of bread flour to combine along with the malt powder, attach dough hook & mix on low for five minutes. Add ¾ cup flour & continue to mix until incorporated. Add egg & another ¾ cups flour, mix on the second to the lowest speed for about 10 minutes. Knead lightly while shaping into a smooth ball & place in a large buttered bowl, swirl top of ball in butter to coat then place smooth side up. Cover tightly with plastic wrap & place in a warm place until it doubles in size.

Meanwhile, whisk together the softened butter & the honey; set aside ¼ cup. Prepare the baklava filling by gently pulsing the toasted nuts, star anise, brown sugar & zest, set aside.

Punch down dough & turn out onto a floured surface. Knead lightly to release air & cover with a towel to rest for 10 minutes. Cut into two pieces, cover one with a towel & roll the other one out to a rectangle 12” x 14.” Brush with half of the butter/honey mixture within 1” of the edge. Sprinkle with half of the baklava filling then tightly roll up lengthwise, pinch the edge closed, trim ends & place in the freezer for 20 minutes.

Preheat oven to 350f & line a sheet pan with parchment. With a sharp knife, cut the roll in half lengthwise, lay two halves side by side, cut side up, on one end pinch together. Braid the two pieces by crossing one piece over the other until you reach the end then pinch that end together. Cover with a kitchen towel & place in a warm, draft free place to rise.

Mix reserved butter/honey mixture with lemon juice & microwave for 1 ½ minutes. Brush the loaf with hot honey mixture & allow to cool.