To Make the Sponge:

1. Microwave milk for 30 seconds, until it is hot. Let cool until to 100°F, or until it is just warm to the touch.
2. Pour into the bowl of a stand mixer fitted with the whisk attachment, and add the sugar, instant yeast, and 1/4 cup flour. Mix on medium-low speed until well-combined.
3. Sprinkle the remaining flour on top.
4. Set aside in a warm place to proof for 30 minutes.

To Make the Dough:

1. In a separate bowl, mix together the flour, sugar, and salt for the dough. When the sponge has grown so that flour on top has developed visible cracks, pour the flour mixture over the sponge. Add eggs.
2. Mix with a dough hook on medium speed for 15 minutes, or until the mixture is smooth and supple, and can pass a windowpane test.
3. Add the butter to the dough in three parts while mixing on medium speed, fully incorporating it between each addition. Scrape down the sides of the bowl if needed.
4. Turn the mixer up to medium-high and mix for 3 minutes.
5. Transfer the dough to a lightly floured container airtight container with a lid. Allow to proof at room temperature for 30 minutes.
6. Keeping the dough inside the container, fold it in half vertically, then horizontally. Reseal the lid, and place in the fridge to chill for 12 hours, or overnight.
7. Remove from the refrigerator and shape the dough as desired, on a well-floured surface.
8. Let proof at room temperature until the dough slowly springs back when pressed gently.
9. Bake or fry according to the recipe instructions for your desired treat. A general guide that you may follow is to bake at 350°F until the loaf’s internal temperature reaches 180°F.