Add butter and milk and warm. Let the butter melt and milk come to luke warm temperature.
Add yeast and keep it covered for 10minutes.
Take 75gm of flour, sugar and salt in a bowl.
Mix curd and baking soda in a bowl and whisk until frothy.
Add it to the flour and mix well.
Add the yeast milk mixture and whisk until the mixture is without lumps.
Keep on adding the flour until it becomes a soft dough.
Sprinkle the remaining flour on the counter and place the dough on it.
Knead it until smooth and elastic. Knead for 10minutes to activate gluten.
Keep it covered for 30minutes in a bowl covered with cling wrap.
Grease a 7" round cake tin with butter.
Melt butter in a bowl.
In another bowl, mix together the sugars and cinnamon.
Deflate the dough and divide it into two equal parts.
Pinch small portions from one portion, roll into small marble sized ball and place on the tin after small intervals.
When the base is covered, brush the balls with half the butter and sprinkle half thee sugar mixture.
Make another layer of balls and Brush with remaining butter. Sprinkle the remaining sugar.
Cover and set it aside for 30minus.
Preheat oven to 190C. Bake the brad for 30minutes or until the crust is golden.
Remove from oven and cool on rack for 10minutes.
Remove bread from the tin and serve warm.
