|Milk||1 Cup (16 tbs)|
|Active dry yeast/1 cake compressed||1|
|All purpose flour||4 Cup (64 tbs), sifted|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Heat milk until a film forms.
Cool until lukewarm, then sprinkle in the yeast to dissolve.
Meanwhile, work the butter until soft, then add the sugar gradually, and continue working until creamy.
Beat the eggs in very hard.
Sift flour and salt together.
Beat in the flour and the milk mixture alternately.
Cover dough with a tea towel and set in a warm place until it doubles in size.
Beat very hard and pour into a greased Turk's head or gugelhupj mold or a 10 inch tube pan.
Let rise again until double in size, then bake in a preheated 350° oven for 45 to 50 minutes or until nicely browned on top.