Brioche Dough

• In a small bowl, combine the warm milk, packet of yeast and a teaspoon of sugar and let sit and foam for about 5 minutes.
  ¾ cup (200 g) +1 tablespoon warm milk, 110℉, 1 tsp (4 g) granulated sugar, 2¼ tsp (7 g) active dry yeast
• In a bowl of a stand mixer fitted with a hook attachment, add flour, sugar, salt, 2 egg yolks, and the activated yeast mixture and let knead for at least 10 minutes until the dough comes away from the bowl and forms a sort of ball.
  3 cups (360 g) bread flour, ⅓ cup (66 g) granulated sugar, ¾ tsp (4.5 g) salt, 2 (34 g) egg yolks
• Start adding the softened butter slowly until all is incorporated and knead for an additional 10-20 minutes until the dough forms a smooth ball and does not stick to the sides of the bowl. When touching with your finger, the dough should not stick at all. The dough will be tacky and a lot smoother/silkier than a regular dough.
  6 tbsp (85 g) unsalted butter
• You know the dough is ready when it passes the windowpane test: take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.

  NOTE: If you stretch it long enough, it could still tear, but as long as you can get it thin where it becomes a little see-through, and light can pass through, then you're good to go.
• Place the dough in an oiled bowl and cover and let rise in the refrigerator for at least 12 hours and up to 24 hours.

  NOTE: You could also make it same-day by letting it rise at room temperature for 1-2 hours.
• Line a 9x5 loaf pan with parchment paper. Make sure to let some hang over the sides for easy removal once baked.
• Shape: Once risen, punch the air out of the oven and divide the dough into 8 equal-sized pieces. Then shape them into balls: take the outer edges of the dough and fold them towards the center, as if you’re folding an envelope. This will create a small bundle in the middle. Once the edges are folded towards the center, pinch them together gently to seal the dough. Cup your hands around the dough and gently roll it in a circular motion on the work surface. This helps create smooth, round shape.

  Place the dough balls into the prepared loaf pan, creating two rows next to each other. Cover with saran wrap and let rise for 1-2 hours, until the dough has risen above the rim of the loaf pan. start checking on it at the 1 hour mark. Don't overproof.
• Preheat the oven to 350℉ / 180℃.

  Crack an egg into a bowl and whisk, then using a pastry brush, brush egg wash all over the top of the loaf.
  egg for egg wash
• Bake the loaf for 30-35 minutes until the top is golden brown and the internal temperature reaches 190℉ / 88℃.

  NOTE: If the top is browning too much, you'll need to lightly place a piece of aluminum foil on top so that it doesn't burn. I have to do this around 20-25 minutes into baking.
• Remove from the oven and let cool for at least 10-15 minutes before removing from the pan. Once completely cooled, slice and enjoy.

  Any leftovers can be stored in an airtight container for around 3 days.