Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast.

In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl.

Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it.

Let it knead for 5 minutes.

Slowly add the butter into the mixture while mixing. Bring the speed into medium level.

Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C.

Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature.

Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap.

Place the dough in refrigerator overnight at least 16 hours.

Dust your working tops.

Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish.

Shape the dough and place it on greased baking tray/baking tin.

Cover the baking tin/tray with oiled plastic wrap.

Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature.

Pre-heat oven 170°C for 30 minutes.

Make egg wash. Brush the surface of the proofed dough with egg wash.

Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins.