Rich and Buttery Brioche

In a bowl, whisk together the warm milk, 1 cup of all-purpose flour, 1 tablespoon of sugar, and the packet of active dry yeast. The mixture should be the consistency of pancake batter. Cover loosely and let it sit at room temperature for about 40-45 minutes until it gets nice and frothy.

In the bowl of a stand mixer fitted with the dough hook, combine the frothy sponge, 5 cups of all-purpose flour, 2 1/2 teaspoons of salt, and 5 tablespoons of sugar. Mix on low speed for about 2 minutes until just combined. Scrape down the sides of the bowl as needed.

Add the 6 large eggs, one at a time, mixing well after each addition. Ensure the eggs are at room temperature, not ice cold.

Add the softened, room-temperature butter, 1 1/4 cup at a time, mixing on low speed until each addition is incorporated before adding the next. This process will take several minutes. The dough will look messy and greasy at first, but keep mixing. The fat in the butter will eventually wrap around the proteins in the flour, creating a beautiful, silky dough.

Increase the mixer speed to medium-low and continue mixing for about 8-10 minutes, or until the dough is smooth, silky, and elastic. It should pull away from the sides of the bowl. Scrape down the sides of the bowl occasionally to ensure everything is incorporated.

Turn the dough out onto a lightly floured surface. Divide it into three equal pieces. Roll each piece into a log and braid them together. Place the braid into a greased loaf pan. Cover loosely with plastic wrap or a damp cloth and let it rise in a warm, cozy place for about 1 hour, or until doubled in size.

Preheat your oven to 375°F (190°C).

Once the dough has doubled in size, let it rise for another 30-45 minutes. The dough should be puffy and nearly fill the pan.

Whisk together 1 egg yolk and 1 tablespoon of water in a small bowl. Gently brush the tops of the loaves with the egg wash for a beautiful golden-brown finish.

Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. If the tops start to brown too quickly, you can loosely tent them with foil.

Remove the loaves from the pans and let them cool completely on a wire rack before slicing and serving.