Knead with the hook attachment water, milk and egg. Add the flour, salt, sugar, honey, soft butter and yeast. Knead on low speed for 3 minutes, on medium speed knead for 15 minutes. Shape the butter in a rectangular form, wrap in a cling film and refrigerate for 30 minutes. Enclose the refrigerate butter and fold in the dough. Roll up and fold with one double turn. Wrap in a cling film and refrigerate for 15 minutes. Fold in 1 turn and wrap in a cling film. Chill for 10 min in the refrigerator.
