For fresh yeast: Put the yeast, 80 g milk, 100 g sugar in a bowl, mix and let rise. Put the flour in a large bowl and make a well in it. Add the eggs, a pinch of salt, 50 g milk and the yeast to the flour. Process the whole thing into a firm dough.
Knead everything well and beat against the edge of the bowl until airy. Gradually work in the lukewarm butter and beat well for about 20 minutes. The dough should no longer stick to the edge or in the bowl. If it is still too sticky, add a little more flour!
Of course, if you use dry yeast, you don`t need a pre-dough.
Let the dough rise until the volume has doubled. Or let it rest in the refrigerator for about 6 hours. Then you can shape a braid, snails, broiches, Buchteln or other pastries and let the dough rise again. Bake in the preheated oven at approx. 180 ° for approx. 20 - 30 minutes.
Important: The special thing about this dough (and it should be the same with every other yeast dough) is that the butter is kneaded in last, because then the yeast dough rises much better.
This is how I always make my yeast dough and it tastes best to me so far.
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