Add <quantity>2</quantity> eggs and <quantity>35<unit>g</unit></quantity> of milk to a stand mixer bowl

Add <quantity>245<unit>g</unit></quantity> of high gluten wheat flour and <quantity>25<unit>g</unit></quantity> of sugar

Add <quantity>3<unit>g</unit></quantity> of salt and <quantity>3<unit>g</unit></quantity> of dry yeast

Fit the mixer with the hook attachment and mix on low speed to form a smooth dough. Scrape the sides of the bowl from time to time to ensure all the ingredients are evenly incorporated

Increase the speed and knead for 5-10m until the dough is smooth and strong

Add <quantity>70<unit>g</unit></quantity> of butter and knead until it is completely incorporated and the dough is elastic

Transfer the dough to a countertop and shape into a ball

Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and rise

Unwrap the dough. The brioche dough is ready

Fill a pot with water and bring to a boil

Roll the dough into a cilinder and divide into <quantity>6</quantity> equal parts

Flatten each piece of dough, pull the edges toward the center and turn the seam side down. Roll the dough in a circular motion to form a ball

Grease a <quantity>22<unit>cm</unit></quantity> x <quantity>12<unit>cm</unit></quantity> tall loaf pan with baking spray and arrange the dough in the pan

Place the dough and the pot of boiling water in the turned off oven. Let proof for 3-4h until the balls form a very fluffy and airy single loaf. Remove from the oven

Preheat the oven at <temperature>160<unit>°C</unit></temperature>

Whisk <quantity>1</quantity> large egg with <quantity>1<unit>tbsp</unit></quantity> of milk and brush the surface of the dough

Bake it for 25-30m until deep golden brown

Allow to cool slightly and unmold. The brioche is ready.

Enjoy this heavenly fluffy bread!