Scald the milk slowly and 3/4 cup of flour to hot milk and beat thoroughly

Cool

Dissolve yeast in 1/4 cup of milk and a teaspoon of sugar and add to cooled mixture

Beat well

Let rise until doubled in bulk

Add salt to eggs and beat until thick and lemon colored

Add sugar and continue to beat

Add to sponge with flavoring and remaining flour

Knead for 10 minutes

Add butter and continue kneading for 10 minutes or until dough leaves the fingers

Let rise until doubled in bulk

Punch down and let rise again

Punch down and put into fluted tube buttered pan

Fill with dough to 1/3 of pan and let rise 1 hour

Bake 20 to 30 minutes at 350 on low rack

Decorate by sprinkling powdered sugar