Activate yeast: In a bowl, combine warm milk, warm water, and sugar; sprinkle in yeast and let stand 5–10 minutes until foamy.

Make dough: Add flour, salt, olive oil, and 1 egg to the yeast mixture. Mix until shaggy, then knead 8–10 minutes until smooth and elastic.

First rise: Place dough in a lightly oiled bowl, cover, and let rise about 1 hour or until doubled.

Cook filling: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion until translucent, add garlic for 30 seconds, then stir in shredded chicken, paprika, salt, and pepper (and chili flakes if using). Off heat, fold in crème fraîche or cream cheese if desired; cool completely.

Divide: Punch down dough and portion into 8 equal pieces. Roll each into a ball; keep covered while shaping.

Shape ovals: Roll one piece into a 6–7 inch oval. Imagine a center strip for filling; cut 1/2-inch fringe on both long sides, leaving the center intact.

Fill and braid: Spoon a line of chicken filling down the center. Fold the top and bottom over, then alternately cross the side strips over the filling to create a braid. Repeat with remaining pieces.

Second rise: Transfer braids to a parchment-lined baking sheet. Cover and let rise 20–30 minutes until puffy.

Glaze: Preheat oven to 350°F (180°C). Brush braids with beaten egg and sprinkle generously with sesame seeds.

Bake: Bake 18–25 minutes until deeply golden and the sesame is toasted. Cool 5–10 minutes before serving warm or at room temperature.