In a mixing bowl, mixed all the ingredients (exept butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed for about 5 minutes. After 5 minutes, add butter change from medium to high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.

Transfer the dough out to a lightly floured surface. Lightly knead Lightly knead, shape into a ball. Cover the dough with a wet towel or clingy wrap in the process of proofing.

Let it proof 30 minutes.

Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’.

Roll the dough into a long cylindrical shape. Transfer the dough to the baking tray and and let it proof until it is double to triple in size (about 60’).

Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut.

Sprinkle pearl sugar on top.

Bake for 10-12 minutes or until the bread is golden brown.

Ta da...

So soft inside!

Best served with a cup of milk coffee.

Lovely bread!