Brioche.

Combine flour, sugar, yeast, and salt in a mixing bowl.

• Whisk thoroughly so the salt doesn't kill the yeast in a hot spot.
• Make sure there are no sugar clumps.
• Keep the bowl cool. Brioche hates heat.

Add eggs and milk, and mix to a rough dough.

• Use cold eggs straight from the fridge.
• Mix until a rough, slightly sticky mass forms.
• The dough will look unpromising. That's normal before the butter goes in.

Knead until the dough is smooth, elastic, and evenly mixed.

• Start kneading until strong, then add cold butter 1-2 cubes at a time.
• Each addition should fully incorporate before adding more.
• Finish when the dough is shiny, elastic, and pulls away from the bowl.

Proof until the dough is visibly risen, relaxed, and ready for shaping.

• Flatten the dough onto a tray and wrap tightly.
• Refrigerate 8-12 hours: this firms the butter so you can shape.
• Cold dough is non-negotiable for clean brioche shaping.

Divide and shape into a braid, a Parisienne (8 × 60g balls in a fluted pan), or a single loaf in a 9×5 tin.

• Work fast so the butter stays cold.
• Use a little flour to prevent sticking, not too much.
• Pinch seams tightly. Brioche splits along weak seams.

Final proof 2-3 hours at room temperature until visibly puffed. It's slow because the dough is cold.

• At 22°C expect at least 2 hours. Cold dough rises slowly.
• Keep away from drafts and direct sunlight.
• Ready when the dough crowns 1-2cm above the rim of the tin.

Gently brush with egg yolk wash.

• Beat the yolk with a pinch of salt and a teaspoon of water.
• Brush carefully, don't deflate the proofed dough.
• A second thin coat gives the deepest shine.

Bake at 180°C for 30 min until deep golden. Tent with foil if browning too fast.

• Middle rack, no steam.
• Check at 15 minutes: if the top is already dark, tent loosely with foil.
• Internal temperature should reach 90-92°C.

Cool on a wire rack at least 30 minutes before slicing.

• Turn out immediately to prevent a soggy bottom.
• Brioche is best slightly warm but not hot.
• Keeps wrapped for 2-3 days; makes exceptional French toast.