Let stand for a few minutes
In a stand mixer attached with a dough hook, mix in milk, sugar and eggs.
Add in flour and salt. Knead the dough until it is well combined.
By hand, turn the dough out on a working surface and knead until smooth for about 5 minutes. Transfer the dough in an oiled bowl, cover with plastic wrap and let rise.
Once it is doubled in size, turn out the dough and roll to at least 1/2 inch thick, spread the soft unsalted butter and sprinkle the rest of the filling ingredients evenly.
Roll the dough, cut into three logs and braid the logs together, place in a loaf pan, set aside to proof for an hour.
Bake for 45 minutes.
While the loaf is still warm, brush with the hot glaze. Serve.