Heat the milk to 110 degrees. Whisk in the yeast until it dissolves. Pour beaten eggs in a slow, steady stream into the warm milk.

In the bowl of a mixer and with the dough hook in place, combine all dry ingredients on low. Slowly drizzle the wet ingredients into the dry ingredients. Mix until the brioche dough comes together.

Increase the speed of the mixer to medium. Add the room temperature butter to the dough one tab at a time. Allow the dough to knead on medium speed until it begins to pull from the sides (about 10 minutes).

The dough will have a slightly lumpy appearance.

Turn the dough out onto a clean surface and begin to knead. If the dough is too sticky, you may have to flour the surface or your hands to get started.

With the heel of your hand, push into the center of the dough.

Pull one side of the dough over to the other as you would when closing a book.

Turn the dough one quarter turn so that the folded side is away from you.

Again, push...

fold and turn...

repeat.

Repeat the push, fold and turn motion until the dough becomes smooth and bounces back when poked with a finger.

Form your dough into a smooth rounded ball by placing your hands at the base of the dough.

Begin rotating the dough on the counter surface.

The dough is perfectly formed when it is shaped into a smooth, tight ball.

Prepare a clean bowl with butter or cooking spray.

Place the dough in the bowl and cover with plastic wrap.

Allow the dough to rise in a warm, dry place until it has doubled in size.