Sift the flour to ensure uniform texture and aeration.

Create three wells in the flour and add sugar, salt, and yeast separately without mixing them.

Add 80% of the warmed milk (around 40°C) and gradually incorporate more as needed.

Add the egg and mix until the dough comes together.

Knead the dough on a mat until it forms a cohesive ball.

Add softened butter and knead by tearing and folding until fully incorporated.

Continue kneading by slapping the dough onto the surface and folding repeatedly for 15-20 minutes.

Place the rounded dough in a bowl, cover with plastic wrap, and let it rise at 25-32°C for 1 hour.

Punch down the dough to release air and redistribute yeast.

Divide the dough into three 150g portions and round them into balls.

Let the dough rest at room temperature for 10-15 minutes to relax the gluten.

Roll out each dough ball to remove air, fold, and roll tightly into logs.

Place the logs into a buttered bread pan and let them rise in a warm environment for 40 minutes.

Brush the tops with egg wash (egg + water) for a golden finish.

Bake in a preheated oven at 170-180°C for 15-20 minutes.