Part 3/8:
The process starts by proofing the yeast with warm milk—about 100°F—adding half an ounce of yeast to five tablespoons of milk to activate it. While the yeast proof, the sugar is blended with three sticks of room temperature butter, preferably high-fat Plugra butter, to achieve a luxurious texture.
Next, combine the beaten eggs, salt, and flour in the mixer, gradually incorporating the yeast mixture and softened butter. Mix this on low speed for six to eight minutes until the dough is smooth, elastic, and slightly sticky.
Once mixed, the dough is transferred into a generously buttered bowl, covered with plastic wrap, and left to rise in a warm, dry spot. This initial proofing takes about two hours, during which the dough doubles in size, developing a light, spongy texture.