Dissolve the yeast in the milk and set aside until it starts to bubble and froth. Sift the flour into a large bowl, then stir in the salt and sugar. Divide the flour into two portions of
Pour half the yeast mixture into each of the bowls of flour. Likewise add half the eggs and butter to each portion.
Beat the ingredients in both bowls until well combined. Leave the bowls in a warm place for the doughs to rise, about 2 hours, until doubled in size.
When the doughs are bubbly and spongy, break them down with a wooden spoon. Put both doughs in separate clean, greased bowls, cover with plastic wrap (cling film) and leave overnight in a cool place.
In the morning, butter a
© 1993 Chantal Coady. All rights reserved.