1 3/4 cups white sugar
6 teaspoons dark brown sugar
8 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons active dry yeast
5 cups warm water (110 degrees F/45 degrees C)
1 1/2 cups warm milk (110 degrees F/45 degrees C)
2 tablespoons olive oil
1 egg, lightly beaten
2 tablespoons all-purpose flour
2 teaspoons salt
3/4 cup milk
2 garlic cloves, omitted
3/4 cup olive oil, divided
1 pound Greek or English rolled egg mixture
Combine the sugar, brown sugar and 5 teaspoons flour. Reduce mixer speed slightly, leaving mixture in a slow stir. Stir in the remaining 2 teaspoons flour and dip into the warm milk. Bring mixture to a boil, then reduce mixer speed to medium low.
Stir the 2 teaspoons of olive oil into the boiling mixture, stirring occasionally. Cover carefully and cook until thickened, 12 to 24 minutes. Meanwhile, stir the egg and 2 tablespoons flour into the boiling mixture. Return mixture to a boil, until deep.
When still sauce is thickened, gently stir in the 2 cups milk and 3/4 cup olive oil. Reduce heat to low and simmer for about 10 minutes, stirring periodically. Season with 1 cup parsley and half teaspoon salt to taste. Remove pan from heat and spread the sauce in slices or portions to serve. Cover bottom of pan with foil, and chill for 3 to 5 hours before serving.