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Method :
Measure water
into small bowl. Add 2tsp sugar and stir to dissolve. Sprinkle yeast
over water and et stand 10 minutes. Stir well. Stir in 1 cup (25ml)
flour. Beat hard with a wooden spoon then turn out on floured board and
knead until smooth and elastic. Shape into a ball and cut a deep cross
in the top with a sharp knife or kitchen shears. Drop ball of dough into
a bowl of warm water and let stand until it rises to the surface and
opens up like a flower. Combine 3 cups (750ml) flour, salt, and 2 tsp
(10ml) sugar in a large bowl. Make a well in the centre and add the
eggs. Mix with a spoon then with hands, beating dough against side of
bowl, picking it up and slapping it down into bowl and kneading until
dough is smooth and elastic.
Wash butter
under cold running water, kneading it with hands, until it is very
pliable. Hold it in one hand and hit it hard with other hand until all
water is beaten out. Add to second dough and work it in with hands. Lift
ball or risen dough out of water and hold in hand until water drains
off. Add to mixture in large bowl and beat in with hand (dough will be
soft). Put combined dough in greased bowl, sprinkle lightly with flour,
cover with damp towel and let rise in a warm place until double, about 1
hour. Cover with transparent wrap and chill overnight. Punch down and
roll to wrap meat as directed.
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