Cut the butter into cubes and leave at room temperature to soften.

Fit the Spiral dough tool to the machine.

Grease the loaf tin.

Add Ingredients 1 (flour, yeast, sugar, eggs, salt, milk) into the Mixer bowl.

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

Mix on speed 1 for 5 minutes.

With the machine running, add Ingredients 2 (butter) into the Mixer bowl.

Mix on speed 1 for 5 minutes or until the dough comes together.

Cover with a tea towel.

Leave to prove for 30 minutes.

Transfer the dough from the Mixer bowl to a lightly floured worksurface.

Gently pull the edges into the centre to form a ball.

Gently roll the dough out into a log shape.

Divide the dough into 10 equal pieces.

Let rest for 10 minutes.

Take one piece of dough, place it under the palm of your hand.

Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape.

Repeat this action with the rest of the dough pieces.

Place the dough balls in 2 rows of 5 into the loaf tin.

Cover with a tea towel.

Leave to prove for 1 hour.

Pre heat the oven to 180ºC.

Add Ingredients 3 (egg, milk) to the small bowl.

Mix until combined.

Brush the egg mixture over the top of the dough.

Bake for 30 minutes at 180ºC or until the loaf sounds hollow when the bottom is tapped.

Serve.