Make the brioche dough

• Warm the milk and dissolve the yeast in it.
• Mix the flour, sugar, salt, eggs, vanilla and the yeast mixture in the stand mixer.
• Knead until the dough is smooth and elastic.

Incorporate the softened butter

• Add the softened butter piece by piece while kneading.
• Keep kneading until the dough is glossy and pulls away from the bowl.

Chill the dough

• Flatten the dough into a rectangle, wrap it and refrigerate.

Prepare the butter block

• Flatten the cold butter between two sheets of baking paper into a square.
• Keep it cold in the fridge until needed.

Laminate the dough

• Enclose the butter block in the chilled dough.
• Roll out and fold the dough in three, then chill.
• Repeat the rolling and folding, chilling between each fold.

Shape the brioche

• Roll the laminated dough out and cut it into strips.
• Shape the strips into braids or rolls and place them on the baking tray.
• Let them proof until doubled in size.

Bake

• Brush the proofed brioche with the beaten egg.
• Bake until deep golden brown.