• 2.8 l all-purpose flour, plus more for kneading
• 5¼ tbsp granulated sugar
• 5¼ tsp instant yeast
• 4 tsp salt
• 0.9 l warm milk, about 110 degrees
• 10½ tbsp unsalted butter, melted, for the dough
• 5½ egg, beaten
• 5¼ tbsp unsalted butter, melted, for brushing

Metric measurements are approximate conversions.