Sprinkle yeast over lukewarm water and add 1 teaspoon sugar. Leave for 10 minutes until yeast is foamy.
In a mixing bowl, combine remaining sugar, honey, salt, half the butter and hot water. Stir until sugar and margarine are completely dissolved.
Stir in yeast mixture. Add flour and mix with a wooden spoon until dough becomes difficult to stir. Knead in remaining flour with your hands.
Knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
Put dough in a clean, oiled bowl, cover with a damp cloth and let rise in a warm place for 1 hour or until nearly doubled in volume.
Punch down dough, knead it briefly in bowl, cover and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
Let remaining butter stand at room temperature until very soft.
Generously grease a deep 2-liter (8 x 8 x 2) baking dish.
Preheat oven to 110 C .
Divide dough in 8 pieces. With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 3 mm thick. Spread with about 2 teaspoons of soft butter. Roll up like a jelly roll. Flatten resulting roll by tapping it with your knuckles. Spread it with about 1 teaspoon butter. Then roll it up into a spiral and place it in baking dish so that spiral design faces up. Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish. If any butter remains, put it in small pieces on top.
Wash the eggs and add to baking dish. Cover dough with greased paper or foil placed on surface of dough, then with a tight lid.
Bake 3 hours or until golden brown. Remove eggs. Turn bread out onto a plate, then onto another plate and back into baking dish, so it is now upside down. Return eggs to baking dish. Cover dough as before.
Reduce oven temperature to 80 to 85 (200 F) and bake overnight. Serve warm.