Gyeongsang-do Eongdeongppang

In a large mixing bowl, combine All-purpose flour, Granulated sugar, Instant dry yeast, and Fine sea salt. Whisk them together thoroughly.

Warm Whole milk slightly until lukewarm (around 37°C). Add the warmed Whole milk and Large egg to the dry ingredients. Mix until a shaggy dough forms.

Transfer the dough to a clean surface and knead for 8-10 minutes until it becomes somewhat smooth. Incorporate the softened Unsalted butter and continue kneading for another 5-7 minutes until the dough is elastic and smooth, passing the windowpane test.