Because this is an enriched dough - that is it contains eggs and oil or butter - the sponge method is required to produce a consistent result.

The eggs should be at room temperature. Now is the time to get them out of the refrigerator.

Mix the water, milk powder, yeast and sugar, stirring well to ensure full incorporation. Add about half of the flour and let the mixture ferment.

After about an hour (or a half - experience is the only guide!) incorporate the rest of the flour, and all of the other ingredients. Knead thoroughly to develop the gluten.

Let the dough rise until it's doubled in bulk, knock it back and form into whatever sweet yeast cake you require.

Bake as for Kranz or Hot Cross Buns, etc.