Preheat oven to 350°F.

In a well greased 9- x 13-inch baking dish place onions, garlic, brisket, teriyaki, brown sugar, and sriracha sauce. Cover tightly and bake at 350°F for 3 hours.

Shred meat using two forks and mix with pan juices.

Generously grease 3 (9- x -5-inch) loaf pans and line with parchment paper.

On a floured surface, roll dough out into a 16-inch square that’s ⅛-inch thick. Spread shredded meat over dough, leaving a ¼ -inch border clear of filling around the edges. Roll up dough tightly like a jelly roll. Pinch ends together to seal. Slice filled dough rope in half lengthwise and wrap the halves around each other at least 6 times. Fold the rope in half (so the ends meet) and place in prepared loaf pan. Repeat with remaining 2 pieces of dough and filling.

Preheat oven to 350°F.

Brush tops of each loaf with egg wash and sprinkle with sesame seeds. Loosely cover each pan with plastic wrap, and let stand in a warm place for 30 minutes.

After the second rise, place loaves in 350°F oven to bake for 45 to 55 minutes, rotating loaves halfway through.

Lower oven temperature to 325°F degrees and bake 15 to 20 minutes more, until babkas are deep golden. Remove from the oven, and transfer to wire racks to cool. Remove from pans; serve. Babkas freeze well for up to 1 month.