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Cut the 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, flour, 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.
Add Ingredients 2 (butter) into the Mixer bowl, bit by bit while the machine is running.
Mix on speed 2 for 5 minutes.
Cover with a tea towel.
Leave to prove for about 1 hour, 30 minutes.
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Roll the far edge back towards you.
Gently roll the dough to make it longer, applying even and gentle pressure.
Divide the dough into 80 g pieces.
Leave to rest for 10 minutes.
Take one piece of dough.
Carefully use fingertips to press out the dough 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 lined baking tray.
Leave to prove for about 1 hour.
Pre heat the oven to 220ºC.
Brush Ingredients 3 (egg) over the dough.
Use a sharp knife or blade to make horizontal slashes down the length of the dough.
Bake for 20 minutes at 220°C or until the loaf sounds hollow when the bottom is tapped.
Leave to cool on a wire rack.
Serve.