|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Compressed yeast/1 1/2 teaspoons active dry yeast||1⁄2 Ounce (1/2 Cake)|
|Sifted all purpose flour||4 Cup (64 tbs)|
Melt the butter slowly in a pan, remove from heat and add the milk and sugar.
Add the compressed or dry yeast to the warm milk mixture.
If using compressed yeast mix well and use right away, but if using dry yeast leave to stand for about 10 minutes or until frothy.
Beat the eggs and add with the flour and salt to the yeast liquid.
Mix well to form a soft dough. (The dough will be too soft to knead.) Beat for 2-3 minutes, then pour into two greased 5-inch or 6-inch round cake pans.
Cover with an oiled plastic bag or wrap and let rise until the mixture has doubled in size and is nearly to the top of the pans, about 1 1/2 hours in a warm place.
Bake in the center of a hot oven (425°F)for 20-25 minutes.
Turn out onto a cake rack and brush the tops with a sugar glaze while still hot.