Put all the bread dough ingredients into a bread maker, and wait until the 1st proofing is finished.
Roll out the dough into a square with a rolling pin (about 25 x 25 cm).
Spread your favourite jam on top (I used strawberry jam).
Roll it up from your side to the other side.
Close the end really well by pinching with your fingers.
Divide into 12 even portions, and arrange them on a baking sheet. Let rise (2nd proofing) for 30 minutes at about 35℃.
When the 2nd proofing is done, brush with plenty of milk on the surfaces, and bake in the oven for 15 ~ 20 minutes at 180℃.
When the surfaces are lightly browned, remove from the oven, and brush with melted butter.
And sprinkle with granulated sugar, then bake in the oven again at 180℃ until the surfaces turn golden brown.
The butter and granulated sugar melts into the bread, and they become tender like danish pastries.
You can modify this recipe by changing the filling. Use cream, sweet red bean paste, or apple compote.
Story Behind this Recipe
I'm not good at rolling filled dough, so this method was easier.
When dividing the dough into 12 portions, use a sharp knife and cut it through from the top to the bottom, then it will cut neatly. Even if the shapes are not perfect, when you arrange them on a baking sheet, you can reshape them. The baking time is just a suggestion, so adjust it according to your oven.