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

Fit the Spiral dough tool to the machine.

Flour the baking tray.

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

Leave to rest for 5 minutes.

Add Ingredients 2 (flour, 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 and roll it back towards you.

Gently roll the dough into a sausage shape, 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, 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 roll shape.

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 the dough with the first item of Ingredients 3 (egg).

Sprinkle the dough with the last item of Ingredients 3 (sesame seeds).

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

Bake for 20 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.

Serve.