Prepare all the ingredients.

Dissolve the yeast into three times its volume of warm milk.

Pour into the mixing bowl.

Add the sifter flour, salt, sugar. Combine half of the eggs.

Mix with a wooden spatula.

Beat on low speed for 5 minutes with the hand mixer's hook. Add the leftover eggs. Don't beat to much after the eggs have been absorbed by the dough.

Combine quickly the butter, which must be as soft as the dough.

As soon as the butter is mixed...

...stop blending.

Empty in a bowl. Cover and leave to push at 25-30°C (77-86°F) for 1 hour. Break the dough again and chill for one hour. Let it push again 1h30 and break again. Chill for 1 hour.

The brioche is now ready for baking.

Put in a buttered brioche pan.

Leave to push again for 1h30 to 2 hours.

Glaze gently with beaten egg yolk when it has risen.

Bake in a warm oven at 180°C (356°F).

The brioche rises a little more and gets a nice golden crust. Bake for 25 to 30 minutes.

When finished, unmorld on a rack and leave to cool.