Prepare all the ingredients.

Dissolve the yeast in three times as much lukewarm milk. Pour it in the food processor bowl.

Add the sifted flour on top, the salt and sugar. Combine with half the eggs and knead at low speed for 5 minutes with the processor's hook.

Blend the mixture with a wooden spatula...

All the elements you put in th emiddle of the fountain must be mixed.

Knead at low speed with the processor's hook. Add the remaining eggs. Do not overknead after the eggs have been completely combined.

Combine quickly the butter, which must have the same consistency as the dough.

As soon as the butter is all in...

...stop kneading. Empty in a bowl. Cover with a cloth and let it peak at 25-30°C (77-86°F) for an hour. Tear the dough and put in the fridge for an hour. Let it grow again for 1 h 30 approximately and tear again. Put in the fridge for 1 hour.

This is the brioche dough now ready for baking.

Put into a buttered brioche pan.

Let it grow again for 1 h 30 or 2 hours.

When it rises again, glaze gently with egg yolk

Bake in a warm oven at 180°C (356°F).

The brioche rises a little more and starts turning golden. Bake for 25 to 30 minutes.

When baked, unmold on a rack and let it cool.