Proof yeast by mixing the yeast in 1/2 cup water and a tsp of sugar. Once it gets frothy (about 5 mins) you can proceed with the rest of the recipe.
In a bowl mix flour and salt followed by the wet ingredients: olive oil, the yeast we proofed and milk and egg. Knead by hand for about 15 mins or 6-7 in the standing mixer until the dough becomes really soft and pliable and does not stick. If sticky, you can add more flour.
Let the dough rise in a bowl (lightly greased with olive oil) for an hour or so until doubled (or even tripled) in size.
While the dough is rising, mix all the meat filling ingredients really well and fry in a few tbsp of oil for 15 mins or until cooked through. Set aside.
Once, the dough has risen, punch it down and roll it 1/4 inch thick and transfer to a baking sheet lightly greased with olive oil. Cut 13-14 strips on both sides for the braiding, leaving the center to be filled.
At this point, preheat your oven to 425F.
Smear chipotle mayo, followed by the filling and heaps of cheese to your liking and braid the bread by bringing each strip to the other side at an angle. Make sure the filling is not exposed.
Brush the bread with milk and top with kalonji seeds, gently pressing them in so they stick.
Bake at 425F for 20-25 min. The top will be lovely and golden brown at about 20 mins and tapping the underside will produce a hollow sound. Note that as the bread cools, the bread will no longer sound hollow because the filling will weigh it down. This is normal.
Once the bread has baked, immediately run a small cube of butter over the top. The butter will add shine and also make the bread a bit soft. Let the bread rest for 5-10 mins, then slice up and ENJOY!