Add 1 cup flour, yeast, 1 egg, milk and then mix with a spatula till just combined and then add an extra cup of flour on top to cover everything and don't mix let it setle for 1hr till you notice cracks on top.

Add salt, four eggs, and 1 cup flour to the mixture and using a mixer attached with the dough hooks mix for about 1 minute or more until the mixture is just incorporated. Add the remaining 1/2 cup flour to the mixture and mix for about 15 minutes till the dough attaches itself to the hook

Add the margarine bit by bit to the mixture and mix for about 5 minutes till it incorporates fully and again starts attaching itself to the hook and this point it should be shiny and sticky

Transfer the dough to a greased bowl and set it aside and cover it with a cling film and let it rise for about 2 hours until it doubles

After the two hours uncover it and work through the section of the dough don't punch the dough decompress it bit by bit and again cover it and chill it for 6 hours or overnight in the fridge and let it double again

Place it in a baking tin lined with parchment paper and let it rest for 2 hours till it doubles again

Preheat the oven to about 150°c and then prepare an egg wash using one egg and 1 tablespoon milk and brush the top of the mix with it add a good amount and then place it an oven for about 20 minutes till the top part is light brown.

Then let it cool and enjoy