Pour the lukewarm water into a big mixing bowl, add the extra teaspoon of caster sugar and then carefully dissolve the fresh yeast into the water. 

Once bubbles start to appear on the surface of the water, pour in about a third of the flour, followed by the 2 eggs, the rest of the sugar, salt and the oil.  Get your hands into the dough and combine the mixture, adding flour little by little as you go, until you get a big ball of dough.  You will know when the dough is ready to knead because it shouldn’t stick to your hands any more.  You may not need all the flour to get to this point so just use what your own dough mixture needs.

Sprinkle a clean work surface with flour, tip your dough out onto it and knead for 5-10 minutes, adding a bit of flour if it gets too sticky again. 

Drizzle a little bit of leftover sunflower oil around the big mixing bowl, place the ball of kneaded dough back inside and cover with cling film.  Leave the dough to rise for about 1 ½ hours or until it has doubled in size. 

Once the dough has risen, give it a little punch to knock the air back out of it.  Place it back on the floured work surface and knead it a little bit, with a bit of flour if needed, so that it’s ready to shape.