Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Add the lukewarm milk mixture and the eggs and beat until well combined.
In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly.
3-1/4 ounce envelopes active dry yeast ( 7 1/2 teaspoons)ġ 1/4 cups (2 1/2 sticks) unsalted butterģ to 4 cups powdered (confectioners’) sugar, siftedįor the DOUGH, heat the butter with the milk, 1/4 cup of the sugar, and the salt in a small saucepan until the butter is melted.
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