1 1/4 cups (310 ml) buttermilk, warm

1/4 cup (60 ml) sugar

3 cups (750 ml) unbleached all-purpose flour

2 teaspoons (10 ml) instant dry yeast

1/2 teaspoon (2.5 ml) salt

6 tablespoons (90 ml) unsalted butter, melted

In a bowl, combine the buttermilk and sugar. Set aside.

With a wooden spoon or a in the stand mixer (using the dough hook), combine the flour, yeast and salt. Add the buttermilk mixture and mix thoroughly until the dough begins to form.

Gradually add the butter and knead for about 5 minutes in the stand mixer or on a floured surface. The dough will be soft and slightly sticky. Place the dough in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and leave in a warm and humid place for about 1 hour.

Generously butter a bundt pan. Set aside.

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