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For the sponge, using a rubber spatula, combine the 3 cups flour, yeast, milk, sugar, and soft butter in a mixer bowl or another large bowl.
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On the day of baking, dissolve the yeast in the water in the bowl of an electric mixer.
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Place the yolks and into the bowl of a stand mixer with the whisk attachment or use a hand mixer.
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For the dough, beat the room-temperature butter in a medium bowl with an electric mixer on medium speed until smooth.
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Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
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Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth.
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