Activate the Yeast:

In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

Mix the Dough:
In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture and eggs. Mix on low speed until just combined.

Knead the Dough:
Knead for 8–10 minutes (stand mixer) or 15 minutes (by hand) until the dough becomes smooth and elastic.

Incorporate the Butter:
Gradually add the softened butter, kneading until fully absorbed. The dough will be soft and slightly sticky—this is normal!

First Rise:
Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 2–3 hours until doubled in size. For extra flavor, refrigerate overnight.

Shape the Brioche:
Punch down the dough, then shape it into a loaf, rolls, or a braided bread.

Second Rise:
Let the shaped dough proof for 45–60 minutes until puffy.

Apply Egg Wash & Bake:
Preheat the oven to 375°F (190°C). Brush the dough with egg wash. Bake for 30–35 minutes for a loaf or 15–20 minutes for rolls, until golden brown.

Cool & Serve:
Let the brioche cool for at least 30 minutes before slicing. Enjoy with butter, jam, or as a base for French toast.