Pour milk into a small saucepan and add the butter, place over low heat until the butter has melted.

In a second small pot place 25gm flour and 6 tablespoons of water and mix with a spatula until smooth, place this mix over low heat and cook until the mixture thickens and is elastic.

In the bowl of a stand mixer place remaining flour, yeast, sugar and salt.

Once the flour mix has thickened remove from the heat and set aside to cool for 5 minutes. Next add 1 whole egg to the mix and combine. Add this mixture to the stand mixer along with the warm butter and milk and mix on medium speed for 8 minutes.

Crack the other egg into a small mixing bowl and whisk, set aside.

Once the dough has mixed remove it from the bowl and knead briefly on a clean benchtop. Return the dough to the bowl and place into the oven steam only setting 35˚C for 30 minutes to prove.

Once proved remove the dough from the bowl. Line a loaf tin with baking paper and set aside.

Portion the dough into 3 equal size pieces and roll each piece into a log shape. Place the three log shapes next to each other in the tin and return to the oven to prove again 35˚C steam setting for 30 minutes.

Once the second prove is complete remove the dough from the oven and change the oven settings to Combi Mode (50% Steam) 175˚C, brush the surface of the dough with beaten egg and bake for 20-25 minutes until glossy and golden.

Once baked remove from the tin and place on a cooling rack to cool completely.