[OPTIONAL] In a small bowl, mix powderized sakura flower with 3 tbsp milk. Mixed until powder is dissolve. Set aside
Combine flour, sugar, salt and instant dry yeast in a big bowl.
Pour in beaten egg, milk and sakura mixture into the bowl. Mixed until it becomes sticky.
Using your hand, continue mixing and add the butter until it forms the dough.
Transfer the dough in a floured surface and knead until it becomes elastic for 7-10 minutes.
Knead and form the dough into a ball. Lightly coat with oil then place it back in a bowl covered with plastic wrap or kitchen towel. Let it rise until the size doubles for about 30-60 minutes.
Give the dough a light punch and divide into 2 parts using dough slicer. Roll each into a log and cut it into 6 smaller pieces..
Shape smaller dough into a ball. You can also use a rolling pin to flatten and then form into a ball to make it more even.
Roll into the breadcrumbs and make sure to cover all sides.
Arrange the pieces on a flat surface with a little space in between. Let the dough rise for the second time until the size doubles for 30 minutes.
Preheat Airfryer 160 C 5 minutes. Airfry 160 C for 12 minutes.
Remove from airfryer and serve while warm.