To begin, make the sponge. In a small bowl add the milk, butter, flour and yeast and mix until well combined.

Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.

Next make the dough. Place the eggs, yeast, salt and sugar into a bowl of a stand mixer fitted with a dough hook attachment. Add in the sponge and mix on low speed for a few minutes to break up the sponge.

Add the flour and mix on low speed for 5 minutes then increase to medium speed and mix for an additional 8 minutes.

Add the cold butter cubes in 3 additions until all the butter is fully incorporated. Ensure each butter addition is fully mixed in before adding the next.

Remove the dough from the bowl. Use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.

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