• Dough may be chilled up to 3 days. Punch down dough each day.
Recipe information
Yield
Makes about 1 1/4 pounds
Ingredients
For starter
For dough
Special Equipment
Preparation
Make starter:
Step 1
Stir together sugar and milk in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. Stir flour into yeast mixture, forming a soft dough, and cut a deep X across top.
Step 2
Let starter rise, covered with plastic wrap, at room temperature, 1 hour.
Make dough:
Step 3
Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved.
Step 4
Fit mixer with whisk attachment, then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition: 1/2 cup flour, remaining egg, 1/2 cup flour, about one fourth of butter, and remaining 1/2 cup flour. Beat mixture 1 minute.
Step 5
Remove bowl from mixer and fit mixer with dough-hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter and beat 1 minute, or until butter is incorporated.
Step 6
Lightly butter a large bowl and scrape dough into bowl with rubber spatula. Lightly dust dough with flour to prevent a crust from forming.
Step 7
Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled in bulk, 2 to 3 hours.
Step 8
Punch down dough and lightly dust with flour.
Step 9
Cover bowl with plastic wrap and chill dough, punching down after first hour, at least 12 hours.
