Bread with Butter, Varsovian

Make a small leaven with four ounces of flour, half an ounce of yeast and sufficient warm milk to form it into a softish paste; mold it into a ball, lay in a vessel, dredge with flour, cover with a cloth and leave it in a mild temperature to raise the leaven to double its size. Sift three-quarters of a pound of flour on the table, form a hollow in the center and in it put a pinch of salt, five ounces of melted butter and half a gill of milk; make the dough of the same consistency as a brioche paste; incorporate the leaven, cutting it up to mix it well with the paste without kneading it. Lay this paste in a vessel, dredge with flour, cover with a cloth and leave it to rise in a mid temperature. Turn it over on the table when it attains twice its original size; cut it up and divide it into pieces; with each of these form a ball an inch and a half in diameter; range them on buttered baking sheets at a distance of an inch and a quarter apart and let rise to double their size; brush over with egg diluted with milk and bake in a moderate oven.