Dough: Add milk, yeast, and a sprinkle of sugar to the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes until frothy.

Mix in eggs, butter, and remaining sugar.

Add in salt and 240g (2 cups) of bread flour. Add up to 30g (1/4 cup) more as you knead if dough is sticky.

Mix on medium for 5-7 minutes until dough is smooth and springs back when touched.

Alternately, to make dough by hand, use a large bowl and wooden spoon to bring ingredients together as above. Transfer to a floured surface and knead by hand until a smooth dough forms, about 10-12 minutes.

Bring dough into a ball, and place in a greased bowl, turning once to cover all sides with butter. Cover tightly with plastic wrap and let sit for 1 1/2 - 2 hours in a warm spot, until dough is doubled in size.

Once proofed, transfer dough to a floured surface. Roll out to a 12" x 18" rectangle. Spread pesto over dough, leaving 1/2" of farther long edge clean for sealing. Sprinkle with red pepper flakes if desired. Top evenly with cheese.

Start with closest long edge. Spiral the dough somewhat tightly to farthest edge, using clean edge to seal. Dab water on edge to help seal.

Slice the roll the long way down the center, leaving 1" in tact at the top. You should create a wishbone shape.

Turn the sliced edges of the strands upward to expose the filling and lines of dough. Lift one strand over the top of the second. Repeat to the end, creating about 4 twists. Bring the ends together to make a spiral, placing the 1" unsliced top underneath. Dough will be delicate, but does not have to be perfect.

Transfer dough to a greased 9" cast-iron pan or baking sheet. Cover loosely and proof for 45-60 minutes until dough is puffed and nearly fills the cast-iron pan.

Towards the end of proofing, preheat the oven to 350°F.

Once dough is proofed, brush with egg wash and bake for 40-45 minutes. If bread is browning quickly after 20 minutes, tent lightly with foil to avoid burning.