Combine all dough ingredients except butter in a mixer. Once the dough forms a ball, add room-temperature butter and mix until elastic.

Shape the dough into a ball, cover with plastic wrap, and poke 3-4 holes for ventilation. Let it rise at room temperature until doubled in size.

Deflate the dough on a floured surface, divide into two portions, and shape each into an oval. Cover with plastic wrap and let rest for 15 minutes.

Deflate each portion again, stretch slightly, and fold each side inward by one-third, pressing firmly.

Fold each piece lengthwise and pinch the edges to seal. Roll gently to elongate to about 40cm.

Cross the two dough pieces into an 'X' shape and braid by alternating top and bottom sections.

Pinch the ends and tuck them underneath for a clean finish.

Place the braided dough on a baking tray, cover with a damp cloth or plastic wrap, and let rise until doubled in size.