- Take a quarter of the flour and make a well in the centre; place in the yeast and dissolve it with a little of the water. Add a little more water, mix into the flour and make it into a soft paste. Roll in a ball, cut a cross on top, cover and allow to prove in a warm place until doubled in size.
- Make a well in the remainder of the flour, place 2 tbs lukewarm water or milk and 4 of the eggs in it and mix to a dough kneading and beating it vigorously on the table. Add the other eggs one at a time continuing to knead the paste well. When it is very smooth and elastic add the salt and sugar dissolved in a little water, then spread on top the butter, softened to the same texture as the paste; knead small portions of the paste and butter together and successively, then gradually reassemble the whole together.
- At this stage place the first dough which should be doubled in size on top of this paste and mix in small amounts at a time until all is amalgamated.
Place the paste in a basin, cover with a cloth and keep in a fairly cool place to prove for 12 hours. After 5 or 6 hours arrest the fermentation of the paste by beating it with the palm of the hand then allow it to prove again for the remaining time.