Activate the yeast: In a small bowl, warm the milk until it is lukewarm (about 35-40°C). Stir in 1 tablespoon of sugar and crumble in 18 g of fresh yeast (or sprinkle 6 g of dry yeast). Let the mixture sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is activated.

Mix the dough: In a large mixing bowl, combine 400 g of flour and 1 teaspoon of salt. Pour in the activated yeast mixture and 60 ml of vegetable oil. Stir the mixture with a spoon or spatula until it begins to form a dough.

Knead the dough: Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but avoid adding too much as this can make the dough dense.

Let the dough rise: Place the kneaded dough in a clean, greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.