Mix the yeast with the warm milk and 1 teaspoon of the sugar-allow to stand for 10 minutes till the mixture is frothy.

Sift the flour into a large bowl, sprinkle the salt and the rest of the sugar (1tbsp+2tsp) and make a well in the center.

Add the eggs and yeast mixture to the center and with a wooden spoon mix all ingredients together. Use your hands to bring the dough together. If you have a kitchen aid, you can make this with a dough hook and skip the well, just add flour, salt, eggs and yeast.

knead the dough for about 5 minutes by placing one piece of butter at a time until it's a uniform dough.

Transfer dough to a greased bowl and cover with plastic wrap. Place in a warm area for about 1.5-2h- you want the dough to double in size!

Deflate the dough by giving a few punches to expel the air. Then lightly knead for a few minutes. Cut dough into 6 balls and place tightly in a buttered loaf pan. Cover with greased plastic wrap and allow the dough to rise again for about 40 minutes

Preheat oven to 400 F- Once the brioche has risson brush the top with egg wash to glaze the dough. Cook till the top is a deep golden brown.