Grissinis with Sugar

Sift a pound of flour on the table, and with a fourth part of it, half an ounce of yeast and a little warm milk make a soft leaven; place this in a deep vessel, cover over and let rise to double its height. Form a ring with the remainder of the flour; in the center put one ounce of salt, two and a half ounces of sugar, two eggs, and one gill of milk; mix all well together, incorporating the flour slowly so as to obtain a rather consistent dough; knead this for a few moments to give it body, then add two ounces of butter, and continue to knead until the butter is thoroughly worked in, finally adding the prepared leaven. Lay this dough in a vessel to rise to double its height, and then place it on a floured table and break it into pieces, having twenty-four of them to the pound; lengthen each piece into even-sized strings nine inches long, place on baking sheets, allow to rise, egg over twice, and bake in a hot oven.