In a standmixer or a large bowl, combine 60 ml lukewarm milk, sugar and 1 packet instant yeast.

Add 56 g bread flour and mix until smooth.

Cover the bowl and let it rest for 30 minutes, until the mixture becomes foamy and slightly risen.

Add 3 large room-temperature eggs to the sponge and mix well.

Add 225 g bread flour, 30 g sugar, and ½ tsp salt.

Mix until a dough begins to form.

Gradually add 198 g softened butter, a small piece at a time.

Knead or mix the dough until the butter is fully incorporated.

Continue kneading until the dough becomes smooth, elastic, and slightly sticky.

This usually takes 10–15 minutes by mixer or longer by hand.

Knead until it passes the windowpane test (stretch a small piece thin without tearing)

This is a rich dough — it will be softer than regular bread dough.

Place the dough in a lightly greased bowl.

Cover and let it rise in a warm place for 1–2 hours, or until doubled in size.

Cover and refrigerate for at least 2 hours or overnight.

Chilling makes the dough easier to shape and improves flavour.

Remove dough from fridge.

Punch down the dough gently.

Divide it into 3 equal portions (about 140 g each).

Roll each portion into a long rope of equal length.

Place the three ropes side by side.

Pinch the top ends together.

Braid the dough:

o Cross the right strand over the middle.

o Then cross the left strand over the new middle.

Continue alternating until you reach the end.

Pinch the ends together to seal.

Grease a loaf pan.

Carefully place the braided dough into the bread pan.

Cover loosely with plastic wrap or a towel.

Let the dough rise again for 1-2 hours, until puffy and nearly doubled.

In a small bowl, whisk together 1 egg with 1 tbsp of water.

Brush the egg wash over the top of the dough.

Preheat the oven to 190°C (375°F).

Bake the brioche for 30–40 minutes, until the top is deep golden brown.

Bake until deep golden brown and internal temperature reaches about 88–90°C (190°F).

If the top browns too quickly, loosely cover with foil.

Remove from the oven and let the bread cool in the pan for 10 minutes.

Transfer to a wire rack and cool completely before slicing.

You should get a rich, soft, buttery brioche loaf with a golden crust.