In a small bowl combine warm milk, sugar and dry yeast. Stir and then cover the bowl with a tea towel. Let the mixture stay for about 10 minutes, until foamy.
In a large mixing bowl beat the butter at high speed. Add the yeast mixture and continue beating until combined (it won’t be homogeneous but it’s ok). Add the eggs and the salt. Gradually add the flour, mixing at low speed with the dough attachments of the mixer or just with a wooden spoon. When a soft dough is formed, knead it for about 10 minutes.
Form the dough into a ball, place it in a large bowl (you can use the same mixing bowl) and cover it with a tea towel. Let stay for about 1-2 hours it in a warm place until it doubles its size.
Grease well the bottom and the sides of a rectangular baking pan (mine is about 19x29 cm).
Roll the dough between two sheets of parchment paper into a rectangular shape (approximately 35x40 cm).