60ml warm milk
10 ml (2 tsp.) yeast
5ml (1 tsp.) sugar

  • mix together in stand mixer bowl and let yeast develop for 10 minutes

2 eggs
1 yolk

  • beat into yeast mixture

250g flour
30g sugar
5g (1 tsp.) fine salt
5ml (1 tsp.) vanilla

  • mix into yeast/egg mixture and knead with dough hook for 3 minutes

125g butter, softened

  • add 1/4 of butter at a time, kneading for 3 minutes after each addition
  • increase speed to medium-high and process for 15 minutes, scraping down sides of the bowl every 5 minutes — the dough should have come together and be tacky but not stick to your fingers
  • cover and proof for 1 hour, until doubled in size
  • optionally, cover and chill overnight or up to 24 hours to develop flavor
  • shape dough and arrange in a greased pan
    • divide dough into 3 parts and braid like challah
    • divide dough into 8 parts and add to pan in zigzag pattern
  • proof dough until doubled, almost reaching the top of the pan
  • brush with egg wash and bake at 325°F about 30 minutes, until reaching 190°F

source: https://www.theflavorbender.com/brioche-bread-recipe/