Place <quantity>70<unit>ml</unit></quantity> of milk, <quantity>8<unit>g</unit></quantity> of dry yeast and <quantity>15<unit>g</unit></quantity> of sugar in a stand mixer bowl

Add <quantity>2</quantity> eggs, <quantity>2</quantity> egg yolks and <quantity>340<unit>g</unit></quantity> of all-purpose flour

Knead with the hook or the paddle attachment at medium speed for 30m for gluten development

Add <quantity>10<unit>g</unit></quantity> of salt and mix to combine

Add <quantity>110<unit>g</unit></quantity> of softened butter and knead for 10m until it is completely incorporated and the dough is elastic

Divide the dough into <quantity>50<unit>g</unit></quantity> portions

Form the portions of dough into balls

Grease tall ring molds with baking spray and place them on a lined baking tray

Place 3 balls of dough inside the molds

Grease the doughs and let them proof at room temperature, covered with plastic, for 4h until they double in size

Preheat the oven to <temperature>190<unit>°C</unit></temperature>

Bake for 15m until golden brown

Brush with butter and sprinkle with flaky salt to taste

Unmold the breads. The brioche is ready

Enjoy!