Pâtes aux Poires Brillat-Savarin

Dough

• 1 cup milk
• ¼ pound butter
• 6 tablespoons

1. Put milk, butter, sugar, and salt into a saucepan. Heat to melt the butter. Remove and cool to lukewarm. Crumble the yeast into the liquids. Stir until dissolved. Add beaten eggs and mix. Pour liquids into flour. Mix and then knead on floured board. Put into floured bowl, sprinkle with flour, cover, and let rise until doubled in bulk.
2. Put dough onto counter.