Mix the yeast and the water in the bowl of an electric mixer using the paddle attachment on low speed. Stir in the sugar and let stand for 10 minutes. Add the warmed milk and then the eggs, mixing on low speed until incorporated. Add the flour and beat just until smooth.
Transfer the dough to a stainless steel bowl, cover, and let rise for 2 to 4 hours, until doubled.
Place the dough in an electric mixer. Using the paddle attachment, add the soft butter and salt. Mix until the butter is completely incorporated. Transfer the dough to a stainless steel bowl and let it rise until doubled. (As this point the dough may be refrigerated and allowed to rise overnight.)
Butter the savarin molds or ring mold. Press the dough into the mold(s). The dough will be sticky, and is easier to work with if you coat your fingertips with butter. Cover the mold(s) with a pan or bowl, giving them enough clearance so that they can double in volume. Let rise for 1 to 2 hours, until doubled.
© 1993 Emily Luchetti. All rights reserved.