Warm up the milk: it should become warm but not hot, about 36°C. Grind yeast with 2 tbsp. milk in a small bowl to a smooth paste. Add another 1-2 tbsp. milk. Sift the flour into a large bowl, add salt and sugar. Gradually pour in the milk and add the yeast. Knead smooth dough. Cover the bowl with a cling film and leave in a warm place for 30-40 minutes until the dough increases in size. Melt the butter and slightly cool. Beat up eggs. Add eggs and butter to the dough and stir well. Cover the bowl with a cling film again and leave the dough for proofing for 40-60 minutes. When the dough is ready, stir it and leave for 10 min. Preheat the frying pan, grease it with vegetable oil. Put a tablespoonful of dough in the frying pan at a distance from each other and bake oladyi on both sides under a heat slightly lower than the medium. Place the ready oladyi on a warm, preferably ceramic, dish and keep warm. Serve them hot, with sour cream, jam or honey.