Combine the dry ingredients and eggs

• In the bowl of a stand mixer, combine the flour, sugar, salt, yeast and eggs.
• Mix until homogeneous, making sure the yeast and salt do not come into direct contact.

Knead in the butter

• Add the cold butter in pieces.
• Knead at medium speed for 20 minutes, not less, as this is essential for the recipe.

First rise

• Cover the dough with plastic wrap.
• Let it rise for 2 hours, then gently deflate it.

Chill the dough

• Place the dough in the fridge for one hour, or overnight for more flavor and easier handling.

Shape and place in the pan

• Divide the dough into 8 pieces and shape into balls.
• Place them in a greased 26 cm loaf pan.

Second rise

• Let the dough rise for 2 hours, avoiding drafts.

Preheat the oven

• Preheat the oven to 170 °C (fan oven).

Egg wash and bake

• Brush the brioche with the beaten egg.
• Bake for 25 minutes, covering with foil if it browns too quickly.

Cool and unmold

• Let the brioche cool, then unmold and enjoy.