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Bread- Combine bread flour, sugar, instant yeast and salt in a mixing bowl. Stir in warm milk and beaten egg and form a rough dough. Knead in the butter and continue to knead until a smooth and elastic dough forms. Place the dough in a lightly greased bowl, cover and let it proof for 1 hour, or until double in size.
Pastry Crust- Combine all ingredients together and beat until pale and fluffy. Shape into a log, wrap with clingfilm / plastic wrap and refrigerate until firm. Divide the pastry crust into 8 pieces. Keep the remaining pastry crust refrigerated while working on one portion of pastry crust.
Shaping the bread- Punch the bread down to knock out excess air. Divide the dough into 8 equal buns and roll into a ball. Set aside, cover and let it rest for 15 minutes. Flatten a portion of the pastry crust on your hand and wrap it around one bun. Place the bun on a lined baking sheet and let it proof for another 45 minutes.
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