| 1 | Sift flour & salt together; set aside. |
| 2 | Dissolve sugar in warm water in large mix- ing bowl. |
| 3 | Add yeast,dissolve by stirring slowly. |
| 4 | Place flour & salt on top of sugar & yeast mixture. |
| 5 | Then add 6 eggs on top of flour mixture. |
| 6 | Mix slowly until all ingredients are combined. |
| 7 | Stir mixture several min. until dough becomes smooth & elastic,then add softened butter 2 tbs. |
| 8 | At a time until all is completely incorporated. |
| 9 | Cover & bench proof dough until double in volume. |
| 10 | Punch down dough, proof in refrigerator until dough is firm & workable. |
| 11 | Measure 3-oz. |
| 12 | Pats of dough. |
| 13 | Brush oven-proof coffee cups w/ softened butter. |
| 14 | Pinch a marble-sized piece of dough from each pat & reserve. |
| 15 | Form each pat of dough into round shape,place in buttered cup. |
| 16 | Form each marble-sized piece of dough into a pear shape. |
| 17 | Make a dent (see part 2 |
