Hi Laura! It all comes down to the moisture that is being contributed to the dough in this recipe from the eggs and butter. Eggs contain about 74% water, so two eggs (roughly 50 grams each, so 100 grams total) would be adding 74 grams to the liquids. Butter, being about 16% water, will add an additional 14 grams with the amount called for here. Add those numbers to the milk and water amounts and you will have a dough that is about 75% hydrated. Hope this helps! 

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