Ingredients
2 packages (14g) active dry yeast
120 ml warm water (110°F/45°C)
120 g white sugar
720 ml warm milk
480 g all-purpose flour
6 eggs, beaten
100 g white sugar
225 g butter, softened
3 g salt
0.6 g lemon zest
1440 g all-purpose flour
1 egg
15 ml water
30 g butter, melted
Directions
Step 1
In a large bowl, proof yeast in warm water until slightly frothy, about 5-10 minutes.
Step 2
Dissolve 120g sugar in warm milk and allow to cool to lukewarm. Add the milk mixture to the yeast mixture along with 480g of flour. Mix well with a wooden spoon. Cover and let the mixture rise in a dark, warm place until bubbly and doubled in size, about 2 hours.
Step 3
Stir in beaten eggs, 100g sugar, softened butter, salt, and lemon zest until well blended. Gradually add the remaining flour, one cup at a time, to form a very soft dough.
Step 4
Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubled, about 2 hours. Punch the dough down, and allow it to rise again for 30 minutes.
Step 5
Divide the dough into three parts and shape them into slightly rounded loaves, then place them on greased baking sheets. Let them rise until doubled, about 45 minutes to 1 hour. Beat the egg with water and brush it onto the loaves.
Step 6
Preheat the oven to 350°F (175°C).
Step 7
Bake in the preheated oven until the loaves are deep golden brown, 45 to 50 minutes. Once done, brush the tops with melted butter for a soft crust.