Combine warm milk and granulated sugar in a small bowl. Sprinkle the yeast over the top and let sit 5–10 minutes until frothy.

In a large bowl, whisk together the flour and salt. Add the frothy yeast mixture, melted butter, and the two eggs. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface. Knead about 8–10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, not sticky.

Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise 1–2 hours until doubled in size.

Punch down the dough and roll it into a large rectangle (about 12x16 inches). Brush with extra melted butter. Sprinkle evenly with cinnamon, brown sugar, and nuts if using.

Starting at the long edge, roll the dough tightly into a log. With a sharp knife, slice the log lengthwise into two long halves, exposing the swirl.

Cut each half into strips (3–4 strips wide), then braid the strips together to form a loaf-shaped braid. Seal the ends.

Place the braid in a greased baking dish. Cover and let rise 30 minutes until slightly puffy.

Preheat the oven to 350°F (175°C). Beat the reserved egg and brush it over the braid for a shiny crust.

Bake for 25–30 minutes until deep golden brown and cooked through. If the top browns too quickly, tent with foil.

Cool at least 15 minutes before dusting with powdered sugar and slicing.