In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes, until it becomes frothy.

In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt until well combined.

Make a well in the center of the dry ingredients, adding the frothy yeast mixture, softened butter, and eggs. Using a spatula or your hands, mix everything together until a sticky dough forms.

Sprinkle a little flour on your work surface and knead the dough for about 10 minutes, until it’s smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.

After the dough has risen, punch it down gently and transfer it to your work surface. Divide it into smaller portions (about 8-12 pieces), shaping each piece into a ball.

Place the balls in a greased loaf pan or your chosen shape, cover them again, and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C). Once the brioche has risen again, bake it for 25-30 minutes, or until golden brown and sounding hollow when tapped on the bottom.

Allow the brioche to cool in the pan for a few minutes before transferring it to a wire rack.