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To make the yudane, mix 25g of bread flour with 50g of boiling water and let it cool.
In a mixing bowl, combine the remaining bread flour, sugar, salt, milk, honey, and the cooled yudane.
Knead the mixture for 10 minutes until everything is well combined.
Gradually incorporate the unsalted butter, adding one cube at a time and ensuring each piece is fully mixed in before adding the next.
Continue kneading for another 10 minutes until the dough is smooth and passes the windowpane test.
Cover the dough and let it proof for an hour, or until it has doubled in size.
Once the dough has proofed, divide it in half and shape each half into a ball.
Allow the balls to proof for an additional 30 minutes.
Roll out each ball, fold it into thirds, and then roll it into a scroll shape.
Place the scrolls into a buttered loaf tin for the final proof, which should take about one hour or until they rise to 90% of the way up the tin.
Seal the loaf and bake it in a preheated oven at 220°C for 20 to 30 minutes.