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Mix the warm water, yeast and sugar. Leave for 5-10 minutes until foamy.
Add the milk and egg and whisk to combine before adding the flour and salt and mix until a shaggy dough forms.
Knead on low-medium speed until the dough starts to become smooth and elastic. Add the softened butter gradually, mixing until fully incorporated. Continue mixing until the dough is soft, elastic and slightly sticky.
Pat the smoked oysters thoroughly dry, then finely chop. Fold them into the dough along with black pepper and the smoked oyster oil, if using. Place into an oiled container.
Prove in the refrigerator overnight.