In a large mixing bowl, combine 600 g all-purpose flour, 5 g salt, and 50 g white sugar. Mix thoroughly.

Crack 2 eggs into a small bowl and beat. Set aside about 1 tablespoon for later, and pour the rest into the flour mixture.

Gradually pour in warm milk, mixing with chopsticks or a spoon until the dough starts to clump.

Add 50 g corn oil and knead everything into a soft dough. Once combined, move it to a flat surface and knead until smooth and elastic.

Divide the dough into two equal portions and shape each into a round ball.

Let the dough rest for 10 minutes, to relax the gluten while you prepare your mixed nuts.

Roll out one dough ball into a rectangular sheet, about the thickness of a dumpling wrapper.

Spread a generous layer of mixed nuts over the dough and press them in lightly.

Roll the dough up tightly into a log shape, making sure there are no air pockets.

Seal the edge by moistening it with a little water and pressing it closed.

Tuck in the ends and shape neatly. Repeat with the second piece of dough.

Place both loaves onto a baking tray lined with parchment or into a baking pan.

Let them proof in a warm oven at 40°C (104°F) or a warm spot until they double in size. This usually takes about 45–60 minutes depending on the room temperature.

Preheat the oven to 160°C (320°F) with top and bottom heat.

Brush the tops of the loaves with the reserved egg wash.

Bake for 45 minutes, until golden brown and fragrant.

Once done, remove and let cool on a wire rack before slicing.