You will need
    • For the dough you will need:
    • 250 ml of milk;
    • 150 g butter;
    • 450 g flour;
    • 1 tablespoon of sugar;
    • 1 teaspoon of salt;
    • 3 eggs;
    • 1 package instant yeast;
    • dishes
    • to boil milk;
    • deep bowl or pot for the test.
    • spoon;
    • utensils for whipping eggs;
    • blender;
    • food wrap or a towel.
    • For the dough you will need:
    • 3 tablespoons flour;
    • 1 teaspoon of sugar;
    • 20 g fresh yeast;
    • 0.5 cups of water.
In the case of using dry yeast, the dough to prepare the so-called "straight dough" method.

Boil the milk. Cut the butter into pieces. In hot milk add the butter and sugar. Stir until the sugar is dissolved. Leave the mixture to cool.
Take a deep bowl or pan. When choosing cookware keep in mind that the dough will rise about twice. In the selected bowl, mix the flour, yeast and salt.
Whisk the eggs in a separate bowl.
Make a well in flour mixture and pour the eggs and cooled milk mixture. Note that all test components must be the same at room temperature. Then the dough will be successful.
Knead the dough, starting from the edges of the bowl.
Drop the dough in the bowl for 5 minutes. To do this, lift the dough and throw back into the bowl. The dough should be elastic and soft.
Cover dough in bowl with plastic wrap or a towel and leave in a warm place for 1 - 1.5 hours.
Ebonite the risen dough in the bowl to aerate. Then the dough is ready.
If you are using fresh yeast, the dough is prepared the "sponge" method. That is, first you need to prepare the dough. To do this, put in a bowl the sugar and yeast. Then add 1/3 of 0.5 cups of warm water and stir the mixture until smooth. Wait until the yeast starts to bubble — this means they are "awake" and you can add them to the dough. In the flour pour in the yeast and remaining water, stir.
Put the prepared dough in a warm place for 3-4 hours. During this time the sourdough is an active process of fermentation, whereby it is greatly increased in volume and acquires a characteristic "bubbly" appearance.
When the dough has settled, use it to prepare the dough. In the further process of making the dough is the same used in the "straight dough" method. Only instead of yeast, you must add the prepared yeast mixture.