Activate the yeast: Pour the warm milk into a large mixing bowl. Add the sugar, instant yeast, and 2 tablespoons of flour. Mix until combined, cover with a clean kitchen towel, and let stand for about 10 minutes, until foamy.
Make the dough: Add the flour, egg, oil, and salt to the activated yeast mixture. Mix until the ingredients begin to come together.
Knead: Knead the dough by hand until it becomes soft, smooth, and slightly elastic. If it feels too sticky, add additional flour 1 tablespoon at a time, but avoid adding too much.
First rise: Lightly oil the bowl and return the dough to it. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until puffy and almost doubled in size.
Divide the dough: Gently transfer the risen dough to a lightly floured work surface. Divide it into 3 equal pieces without kneading it again.
Form the ropes: Roll each piece into a long, even rope approximately 3/4 inch (2 cm) thick.
Braid: Place the three ropes next to each other and pinch the ends together. Braid them gently, without pulling the dough too tightly.
Shape the wreath: Bring the two ends of the braid together to form a circle. Pinch the ends securely and gently adjust the wreath until evenly shaped.
Second rise: Transfer the wreath to a parchment-lined baking pan or baking sheet. Cover loosely and let rest for about 15 minutes.
Add the topping: Beat the egg in a small bowl and gently brush it over the risen wreath. Sprinkle with sesame seeds, black sesame seeds, other seeds, or a little coarse salt if desired.
Bake: Bake in a preheated 400°F (200°C) oven for 20–30 minutes, or until the wreath is risen and beautifully golden brown.
Cool and serve: Remove from the oven and allow the bread to cool slightly before transferring it to a serving platter. Serve warm or at room temperature.
