Combine all the ingredients for the brioche dough.

Knead for 4 minutes on low speed, then 6 minutes on medium speed.
Shape into a ball, cover, and let rise for 1 hour.
Then refrigerate for 2 hours.

Roll out the dough into a 12 x 8-inch (30 x 20 cm) rectangle.

Using parchment paper, roll out the laminating butter into a 12 x 6-inch (30 x 15 cm) rectangle.

Place the butter in the center of the dough.

Fold the dough over the butter so it is completely enclosed.

Turn the dough a quarter turn.
Roll it out again into an 8 x 12-inch (20 x 30 cm) rectangle.
Fold each end a third of the way toward the center.
Wrap the dough and refrigerate for 1 hour.

Repeat this process 2 more times.

Roll the dough into a 14 x 10-inch (35 x 25 cm) rectangle.

Sprinkle with pearl sugar and roll the dough up into a log.
Cut into 6 equal pieces.

Place the pieces in a loaf pan or individual rings.

Let rise for 1 hour in a turned-off oven with a bowl of hot water.

Brush the brioches with beaten egg.
Sprinkle with pearl sugar.

Bake for 20 minutes at 350°F (175°C).

Let cool slightly before removing from the pan.