How to make
In slightly warm fresh milk dissolve sugar and yeast. Beat eggs separately. Sift flour with the salt and make a well in the middle, add eggs and pour the dissolved yeast in. Start stirring with a spoon in the middle, gradually towards the edges, add some flour.
Gradually knead smooth and soft dough. Spread the dough with your hands and distribute over small pieces of butter. Fold the dough and knead until the butter is completely mixed with the dough. Repeat 2 more times with the remaining 2/3 pieces of butter. Transfer the dough in a floured bowl, cover with clear film and cloth.
Allow to warm and rise for at least 90 minutes or until doubled in volume. Then move on a floured surface and divide into 4 balls. Arrange them side by side in a littered with paper baking elongated cake shape.
Let it rest covered in a warm place for about 40 minutes. Then brush the top with the last egg.
Put the brioche to bake in moderate heated oven to 360°F (180 °C). Baking usually takes about one hour, but it depends on your oven.
