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

Fit the Spiral dough tool to the machine.

Line the baking tray with parchment paper.

Add Ingredients 1 (milk, yeast, sugar, flour, butter, egg) into the Mixer bowl.

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

Mix on speed 2 for 5 minutes.

Scrape down the bowl.

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

Mix on speed 2 for 5 minutes.

Scrape down the bowl.

Mix on speed 2 for 5 minutes.

Cover with a tea towel.

Leave to prove for 1 hour, 30 minutes.

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

Gently pull the edges into the centre.

Roll the dough out to elongate.

Divide into 3 equal pieces.

Cover with a tea towel.

Leave to rest for 10 minutes.

Pre heat the oven to 200ºC.

Roll out each dough piece into a long even rope.

Plait the 3 dough ropes.

Tuck the ends underneath.

Place the dough onto the baking tray.

Brush the first item of Ingredients 3 (egg) over the dough.

Sprinkle the dough with the last item of Ingredients 3 (pearl sugar).

Bake for 30 minutes at 200ºC or until the loaf sounds hollow when tapped.

Serve.