Ingredients

Makes about 1 1/4 pounds

　　

For starter

1 teaspoon sugar

　　1/4 cup warm milk or water (105°F)

　　1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)

　　1/2 cup sifted all-purpose flour (sift before measuring)

　　

For dough

1/4 teaspoon salt

　　3 tablespoons sugar

　　1 tablespoon hot milk or water

　　3 large eggs

　　1 1/2 cups sifted all-purpose flour (sift before measuring)

　　1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch slices and well softened

　　

Special Equipment

a standing electric mixer with whisk and dough-hook attachments

　　

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.

　　Cooks' note:

　　• Dough may be chilled up to 3 days. Punch down dough each day.