Heat milk to 100-110°F either in a small bowl in the microwave or in a small saucepan over medium heat. Sprinkle yeast over milk and whisk. Let sit for 10 minutes to bloom.

Meanwhile in a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft, then add the sugar gradually, and continue beating until creamy.

Beat in the eggs well. In a separate medium bowl, sift or whisk the flour and salt together.

Alternatively add the flour and the milk mixture to the butter mixture. Cover dough with a tea towel or plastic wrap and let sit in a warm place until the dough doubles in size.

Place the mixing bowl back in the stand mixer and fit with the paddle attachment. Beat very hard and then pour into a buttered or sprayed kugelhopf (Gugelhupf) or 10-cup bundt pan or tube pan.

Cover again and let rise again until double in size. While the dough final proofs, preheat the oven to 350°F conventional (no fan).

Bake in preheated oven for 45-50 minutes or until nicely browned on top. Turn out onto a wire rack and cool completely before slicing.