Warm the milk to 105–110°F.

Whisk the yeast and granulated sugar into the warm milk and let stand for 5–10 minutes, until foamy.

Whisk in the egg, then add 2 7/8 cups of the flour and the salt; mix until a shaggy dough forms.

Knead in the softened butter, a tablespoon at a time, then knead for 8–10 minutes, until the dough is smooth and elastic.

Cover the bowl and let the dough rise in a warm place for 1–1 1/2 hours, until doubled in size.

Stir the brown sugar and cinnamon together in a small bowl.

Gently press the air out of the dough and divide it into 4 equal portions.

Cover the dough portions and let rest for 10 minutes.

Line a 13x18-inch rimmed baking sheet with parchment paper.

Dust the work surface and rolling pin with the reserved 2 tablespoons flour, roll one portion into a 10-inch circle, and place it on the baking sheet.

Spread one-third of the softened butter over the dough, leaving a 1/2-inch border, and sprinkle with one-third of the cinnamon-sugar mixture.

Roll each of the next two portions into a 10-inch circle, stack them one at a time, and spread each with one-third of the remaining butter and cinnamon-sugar mixture; roll the final portion into a circle and place it on top without filling.

Cut the stacked dough into 16 strips, stopping about 1/2 inch from the center so the strips remain joined.

Twist each pair of adjacent strips away from each other twice, then pinch their ends together to form 8 points.

Preheat the oven to 350°F.

Cover the shaped bread loosely and let rise for 20–30 minutes, until slightly puffy.

Beat the egg with the water and brush the mixture over the top of the bread.

Bake for 25–30 minutes, until the bread is golden brown and the center layers are baked through.

Let the bread rest on the baking sheet for 10 minutes before serving.