Prepare Ingredients: Ensure butter and eggs are at room temperature. Warm the almond milk to about 110°F (43°C).

Mix Dry Ingredients: In a stand mixer bowl, combine flour, sugar, and yeast. Add salt on the opposite side of the yeast to prevent deactivation.

Add Wet Ingredients: Lightly beat the two eggs and add them to the bowl along with the lukewarm almond milk. Mix on low speed for about 10 minutes until the dough pulls away from the bowl. Scrape down the sides as needed.

Incorporate Butter: Gradually add the softened butter in two additions, mixing until fully incorporated. The dough should be elastic and slightly sticky.

First Rise: Shape the dough into a ball, place it in a lightly floured bowl, cover, and let it rest in a warm place for 45 minutes.

Chill Dough: Deflate the dough, cover with plastic wrap, and refrigerate for 1.5 to 2 hours, or overnight for enhanced flavor and easier shaping.

Shape the Loaves: Butter and flour two 8½-by-4½-inch loaf pans or line a baking sheet with parchment paper. Divide the dough into six equal pieces, roll each into 8-inch cylinders, and form two braids. Place each braid into a prepared pan or on the baking sheet.

Second Rise: Cover and let the loaves rise in a warm place for about 1 hour, until puffy.

Bake: Preheat the oven to 360°F (182°C). Beat the remaining egg with 1 tsp water and brush over the loaves. Sprinkle with pearl sugar or sliced almonds. Bake for 30-35 minutes until golden brown.

Cool: Remove from oven, let cool slightly, then unmold and cool completely on a wire rack.