Prepare the ingredients. Leave butter at room temperature to soften.

Warm milk in the microwave for 30 seconds until lukewarm.

Mix dry yeast and sugar into the lukewarm milk and let it sit for 10 minutes.

Combine bread flour, milk, and salt in a bowl.

Knead the dough until smooth.

Add softened butter and continue kneading until fully incorporated.

Cover the dough with a lid or plastic wrap and let it rise in a warm place for 1 hour.

Transfer the risen dough to a baking mat and divide it into four equal portions using a scraper.

Roll each portion into a long rectangle using a rolling pin.

Fold the dough as shown in the image, then roll it tightly.

Pinch the seam and place the rolled dough into the baking mold with the seam side down.

Preheat the oven to 200°C for 20 minutes while the dough is proofing.

Brush the top of the proofed dough with milk.

Bake the bread in the oven at 180°C for 23 minutes.

Optionally, brush syrup made from sugar and water onto the baked bread.