Warm the milk to a cozy 120°F to 130°F, then mix it with 1/4 cup sugar and the dry active yeast. Let this bubbling mixture sit until it’s foamy, about 5-10 minutes.

Combine the yeast mixture in a large bowl with 1 large egg, 1 egg yolk, melted butter, vanilla extract, and sea salt. Mix until fully blended; you’re creating a rich, flavorful dough!

Add all-purpose flour gradually, stirring until a soft dough forms. Knead it on a lightly floured surface until smooth and elastic, which should take about 8-10 minutes.

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm spot until it doubles in size, typically around 1 hour.

Prepare the filling by mixing 1/4 cup sugar, 1/4 cup softened butter, ground cinnamon, and 1 tsp vanilla in a bowl until creamy and well combined.

Punch down the risen dough and roll it out into a rectangle on a floured surface. Spread the filling evenly over the dough, covering every inch.

Sprinkle the salted, roasted pistachios over the filling, then roll the dough tightly from one end to the other. Cut it into strips, about 1 inch wide.

Twist the strips together and place them upright in a greased loaf pan. Cover and let rise again for about 30 minutes until puffed up.

Preheat your oven to 350°F (175°C).

Brush the top of the twisted loaf with an egg wash made from the remaining large egg for that golden finish.

Bake for about 40 minutes, or until the top is a beautiful golden brown.

Make the glaze by gently heating water, honey, and lemon juice in a small saucepan until it dissolves. Brush this mixture over your warm bread for a glossy glaze.

Garnish with chopped pistachios right before serving to add an extra crunch.