In a mixing bowl, combine the warm water, sugar, and yeast. Let it bloom for about 5 minutes until foamy.

Add the bread flour, all-purpose flour, sugar, salt, fresh milk, and butter. Mix using a stand mixer until the dough becomes smooth and elastic. Since the dough is very soft, using a mixer makes kneading much easier.

Cover the bowl with plastic wrap or a clean towel and allow the dough to rise for 1 to 2 hours, or until doubled in size.

While waiting, prepare the topping. Mix together the softened butter, minced garlic, chopped spring onions, and salt until fully combined. Transfer the mixture into a piping bag for easier application later.

Lightly dust your work surface with bread flour. Transfer the risen dough onto the table and lightly dust the top. Divide into 12 equal pieces.

Shape each piece into a smooth ball.

Arrange the dough balls on a parchment-lined baking tray. Place them close enough that each pair touches together.

Cover and allow the dough to rest again for about 15 minutes.

Using kitchen scissors, make one shallow cut starting from the center of one dough ball through the center of the touching dough beside it.

Pipe the prepared garlic butter mixture into the cuts.

In a small bowl, whisk together the egg and milk. Brush the exposed dough with the egg wash.

Sprinkle parsley over the bread.

Bake in a preheated oven at 200°C for approximately 18-20 minutes, or until beautifully golden brown.

Allow the bread to cool slightly before serving warm.