Step 1: Activate the Yeast

In a small bowl, gently blend the warm milk, yeast, and sugar.

Stir until the yeast is fully dissolved and let it sit for 5-10 minutes until it becomes foamy.

Step 2: Mix the Dough (Choose Your Method)

By Hand/Mixer: In a large bowl or the bowl of a stand mixer, combine the yeast mixture with 1 cup (240 ml) of the flour and beat until smooth.

Add the soft butter and salt, continuing to beat until the mixture is perfectly smooth.

Add the three eggs one at a time, beating well after each addition. Gradually add the remaining 1½ cups of flour.

With a Food Processor: Add the yeast mixture to the food processor bowl fitted with the steel blade. Process for 15 seconds until smooth.

Add the soft butter and salt and process for another 20 seconds.

Add the 3 eggs and process for 20 seconds more.

Finally, add the remaining flour and process for about 3 minutes, scraping down the sides as needed, until the dough is velvety smooth.

Step 3: Knead the Dough

Knead the dough vigorously until it becomes glossy, elastic, and starts to pull away from the sides of the bowl. If kneading by hand, a good technique is to slap the dough against the side of the bowl, stretching it upwards and folding it back down. The dough is ready when it feels supple and may even start to form small blisters.

Step 4: First Rise & Chill

Place the dough in a large, buttered bowl.

Cover with a clean towel and let it rise in a warm, draft-free place for 2½ to 3½ hours, or until it has doubled in size.

Gently stir the dough down to release the air.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. This step is crucial for developing flavor and making the sticky dough easy to handle.

Step 5: Shape the Brioches

Generously butter two 7½-inch brioche pans.

Divide the chilled dough in half, returning one half to the refrigerator while you work.

On a lightly floured surface, take one portion of dough and separate about one-fifth of it to form a small ball (the 'head').

Shape both the large and small pieces into smooth balls by pulling the dough downwards and pinching the seams at the bottom.

Place the large ball, seam-side down, into a prepared pan. With a sharp knife, cut a small 'X' in the center. Gently press your fingers into the cross to create an indentation for the head.

Place the small ball into the indentation, nestling it gently so it's about half-hidden.

Repeat the entire shaping process with the second half of the dough.

Step 6: Second Rise & Bake

Cover the shaped brioches with a light towel and let them rise in a warm place for 2½ to 3 hours, or until they have nearly doubled in size and feel puffy.

Preheat your oven to 350°F (175°C).

In a small bowl, whisk the egg yolk and 1 Tbs. of milk together to create the glaze. Gently brush this mixture over the tops of the risen brioches.

Bake for 45 to 50 minutes, or until the brioches are a deep golden brown and sound hollow when tapped.

Let them cool in the pans for a few minutes before turning them out onto a wire rack. Brioche is absolutely divine served warm and is best enjoyed the day it is made!

Don't skip the chill time!

Chilling the enriched dough makes it significantly less sticky and much easier to shape, while also deepening the flavor.