Take a small bowl, add warm water and dissolve yeast in it. Add the eggs and allow it to stand for 10 minutes, until creamy.

In a large bowl, combine flour, salt and sugar together. Make a small well in the centre and add in the yeast and egg mixture. Beat it well until dough has come together.

Transfer the dough on a floured surface and then knead until supple and smooth, around 8 to 10 minutes.

Flatten and spread the dough with 1/3 of the butter. Knead well. Repeat it twice in order to incorporate rest of the butter. It may take around 20 minutes.

Oil a big bowl lightly, place the dough into the bowl and rotate the dough to coat completely with oil. Cover the bowl with a plastic wrap and allow it to rise until doubled in a warm place for approximately 1 hour.

Now, deflate the dough by punching with your hand. Wrap the dough using a plastic wrap to and refrigerate overnight. To make it more workable, it needs to be chilled.

Pre-heat the oven to about 400°F (205°C). Grease 2 loaf pans of 9*5 inches. Beat egg yolk with one tsp cold water to prepare egg wash.

Next, turn the dough on a floured surface. Divide dough into 2 equal pieces, create loaves and place into loaf pans. Cover using an oiled plastic wrap and allow it to rise until it’s doubled, for around 1 hour.

Brush loaves with the egg wash. Bake in the pre-heated oven until golden brown. Check the loaves after 20 minutes for doneness.

Once done, allow the loaves to cool in pans for about 10 minutes, before shifting them onto the wire racks for cooling completely. Slice the loaves and serve.

Note: If you like, you can use 30 grams of fresh yeast in place of active dry yeast.