Ramadan Turkish Bread

• 60 ML 37C Water
• 1 Tsp Brown Demerera Sugar
• 7 G Yeast
• 240 ML Whole Fat Milk
• 500 G Plain Flour
• 1/2 Tsp Salt
• 80 ML Sunflower Oil
• 1 Tbsp Extra Virgin olive oil for spreading
• 1/4 Cup Fine Samolina

Brush Mix

• 3 Tbs Full Fat Yogurt
• 1 Egg Yolk
• 1 Tbsp sunflower oil
• 1 Tbsp Sesame Seed
• 1 Tbsp Nigela Seed