| At first mix salt and sugar: it is very important for leavening. While leavening the temperature must be at least F 80 (25 C) |
melt the yeast in the milk | 
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| prepare OZ 4,5 (130 grams) of flour |
blend with the yeast obtaining a very fluid batter. Cover with a film and make it leavening for 30 minutes | 
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| in a pot put the yolks and one egg |
add sugar and salt | 
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| bit with a whisk until clear and foamy |
add the batter and the eggs | 
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| blend |
add slowly flour | 
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| knead the dough until all well blended |
the dough must be thick and not sticky | 
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| put the dough on the counter with other OZ 2 (50 Grams) of flour |
knead the dough | 
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| push well and knead |
until not sticky. Put the ball leavening for two hours, until it will be twofold increased we are at the middle of our recipe! | 
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