The day before:
Heat the milk and dissolve the yeast in it.

In the stand mixer bowl, equipped with the dough hook, combine the flour, eggs, melted butter, sugar, salt, and milk with yeast.
Knead at minimum speed for at least 10 to 15 minutes, or until the dough is well homogeneous and becomes elastic. It will remain sticky.
Transfer the dough to a bowl and cover it with plastic wrap.
Let it rise for 2 hours at room temperature, or until it has doubled in volume.

The dough will still be sticky, which is normal.
Divide the dough into two equal portions and place them in two 5 x 7 x 2 3/4 inch (12 cm x 18 cm x 7 cm) cake molds.

Refrigerate overnight (or wait until it has doubled in volume again).

Preheat the oven to 325 F (160 C) and bake for 30 to 35 minutes.
Remove from the oven and let it cool before slicing and serving with jam or other spreads.