1/2 cup warm water
1 package dried yeast
3 Teaspoon sugar
6 large eggs, at room temperature
4 1/4 cups all purpose flour
2 tsp salt
220 grs. butter, at room temperature
1 egg mixed with 1 tablespoon milk for egg wash
In a bowl combine the water, yeast and sugar and put the paddle attachment on the mixer. Stir it with clean hands and allow it to stand for about 5 minutes until the yeast and sugar is dissolved.
Add the eggs and beat on medium speed for 1 minute, until well mixed.
With the mixer on low, add 2 cups of flour and salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed, add the soft butter until well blended.
Still on low speed, sprinkle in last 1/4 cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes. Scrape the dough into a buttered bowl, cover with plastic wrap and refrigerate overnight.
The next day, allow the dough to sit at room temperature for 1 hour. Grease two loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 20 x 12 cm rectangle and then roll up each rectangle into a cylindrical loaf.
Place each loaf, seam side up, into a greased pan. Cover the pans with a damp towel and set aside to rise for 1 hour.
After they have risen, brush with the egg and milk wash and bake at 190° c by 30 to 35 minutes or until top
The dough will be extremely sticky when you put it in the bowl but after sitting in the refrigerator, it will be much easier to work with. Put your hands in flour to keep them from sticking and do that as needed.