This sweet butter bread baked in the original milk of cows grown on the lavender in Furano meadows, a valley in the center of the island of Hokkaido. But even all the achievements of modern civilization have not yet given our compatriots the opportunity to enjoy the milk. Well, let's try to make it like this, adapted for Europe recipe. The bread still turns out horribly delicious and stays fresh for a long time. Start cooking for 5 hours before serving. I trust the whole batch breadmaker.

Here is the dough at the exit. If you don't have a breadmaker, then proceed in the following way. Dissolve yeast in milk. Place all ingredients, except salt, into the bowl of the food processor and knead the dough for 4 minutes. Add salt and knead 8-12 minutes on medium speed. In the beginning the dough is relatively wet, at the end of kneading it begins to move away from the bottom and sides of the bowl. You should get smooth and elastic dough. Put the dough in clean, lightly oiled bowl, cover with cling film and leave to rise at room temperature for about 1.5 hours.

Ready divide the dough into pieces, I turned eight.

Each piece of roll with a rolling pin into the reservoir of a width commensurate with the width of the form in which to bake bread.

To collapse the layer of rolls.

Put rolls in greased with vegetable oil form, not tightly, leaving a free place and leave for proofing for 15 minutes.

Mix the egg and milk.

Lubricate with a mixture of milk and eggs rolls. To put in heated to 180 degrees oven for baking for 40-50 minutes. I got 2 forms for 3 and 5 rolls, respectively. When ready remove from the oven. Remove the bread from the mold, allow to cool.