Fit the Spiral dough tool to the machine.

Line the baking tray with parchment paper.

Add Ingredients 1 (water, milk, dried yeast) into the Mixer bowl.

Leave to rest for 5 minutes.

Add Ingredients 2 (flour, egg, butter, sugar, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Leave to prove for 1 hour.

Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.

Carefully flatten the dough with your wrist.

Take the far edge of the dough and roll it back towards you.

Gently roll the dough to make it longer, applying even and gentle pressure.

Divide the dough into 80 g pieces.

Cover with a tea towel.

Leave to rest for 10 minutes.

Take one piece of dough and carefully use your fingertips to press out into a rectangle.

Take the long edge and roll the dough up tightly.

Tuck the ends underneath.

Repeat this action with the rest of the dough pieces.

Place the dough onto the baking tray.

Cover with a tea towel.

Leave to prove for 1 hour.

Pre heat the oven to 220ºC.

Brush Ingredients 3 (egg) over the dough.

Place a small oven proof container filled with boiling water to the bottom of your oven.

Remove the tea towel and spray the dough with salted water.

Bake for 20 minutes at 220°C.

Leave to cool on a wire rack.

Serve.