Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming. Mix in the three eggs until well combined.

Place the flour and salt in a bowl. Add the egg mixture and knead (by hand or a stand mixer) for 5 minutes. Add the butter in pieces and knead for another 15 minutes.

Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-12 hours ➝ makes the brioche soft & airy.

Take the dough out of the fridge, divide into five pieces, and fold each one into a log. Place them in a greased loaf pan (25x12cm), cover with a damp tea towel and let it rise for 1.5-2 hours at room temperature.

Preheat the oven to 395°F/200°C. Brush the dough with the egg wash and bake it for 30 minutes until brown.

Allow the brioche to cool down before slicing.