Air Fryer Milk Bread

Add your Hokkaido bread starter to a small pan on low to medium heat. Stir until thickened, transfer to a bowl, and cover with a dishtowel. Allow it to sit until cooled
Add dough ingredients in a stand mixer bowl: flour, yeast, condensed milk, sugar, and salt. Whisk until well combined.
With the stand mixer spinning on low, add the flour, milk, a beaten egg, and the cooled-off dough starter from before. Mix on a medium setting until a dough has formed in the center and pulled from the sides to form a ball.
Move the ball of dough to a large bowl that has been sprayed with cooking spray. You can also lightly spray the top of the dough to prevent any drying. Cover the bowl with a dish towel or plastic wrap. Allow sitting for one hour until it is twice its original size.
Once the dough has sat for an hour, remove it from the bowl and onto a floured surface and cut the dough into fourths.
Roll out each ball of dough to create a rectangle and then slightly fold in the sides. With the sides folded in roll from the short side. Repeat with all the dough.
Place the rolled sections of dough into the air fryer pan, cover, and allow to rise for another hour.
Once the dough has finished rising for the second time, preheat the air fryer to 350F. Brush the top of the bread with melted butter and allow to cook for 15-20 minutes or until well browned.
Allow to cool on a rack before serving.