for a round mould Ø24cm Ht 6.5cm
Put the flour, salt, yeast, sugar in the mixing bowl.
Add the milk and the eggs and mix together for 5 minutes at a slow speed.
Knead for about 10 minutes at a medium speed, then add the cold butter in cubes.
Knead again for 2 to 3 minutes.
Scrape down the sides and cover with plastic wrap. Leave to stand at room temperature for about 30 minutes. Knock the dough back and chill at 4°C (40°F) for 12 hours.
Divide the dough into balls weighing 70g each and put them in the mould.
Leave to rise; the temperature should be between 24° and 27°C (75-80°F), maximum.
Brush with an egg wash before putting the mould in the oven.
Cook at 165°C (330°F) for 25 minutes.