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.
Baking the bread: Preheat the oven to 180 degrees Celsius. Score the bun with a knife gently and brush with beaten egg. Bake for 15 minutes until golden on top.