• 2½ l all-purpose flour, plus more for kneading
• 4⅔ tbsp granulated sugar
• 4⅔ tsp instant yeast
• 3½ tsp salt
• 0.8 l warm milk, about 110 degrees
• 9¼ tbsp unsalted butter, melted, for the dough
• 4½ egg, beaten
• 4⅔ tbsp unsalted butter, melted, for brushing

Metric measurements are approximate conversions.