Combine the yeast and 120 ml milk in a
large bowl. Stir and leave for 15 minutes to dissolve. Scaled the
remaining milk, leave to cool for 5 minutes, then beat in the margarine,
sugar, salt and eggs. Leave until lukewarm.
Pour the milk mixture into the yeast
mixture. Stir in half the flour with a wooden spoon. Add the remaining
flour, 190g at at time, to obtain a rough dough.
Transfer the dough to a floured
surface, knead until elastic. Place in a clean bowl, cover with a
plastic bag and leave to rise in a warm place until doubled in volume.
In a saucepan, melt the butter and set
aside. Lightly grease two baking sheets. Punch down the dough and divide
into four equal pieces.
Roll each piece into a 30 x 20cm
rectangle, about 5mm thick. Cut each of the rectangles into four long
strips, then cut each strip into three 10 x 5cm rectangles.
Brush each rectangle with melted
butter, then fold the rectangles in half, so that the top extends about
1cm over the bottom.
Place the rectangles slightly
overlapping on the baking sheet, with the longer sides facing up.
Cover and chill for 30 minutes.
Preheat the oven to 180oC/350oF/Gas 4. Bake until
golden, 18-20 minutes. Cook slightly before serving.