Lightly dust your work surface with flour to prevent sticking.

In a large bowl, combine the flour, sugar, salt, and instant yeast. Stir to ensure even distribution.

Create a well in the center of the dry mix and add the eggs and warm milk. Use a spatula to combine, incorporating flour gradually until a shaggy dough forms.

Transfer the dough to your floured surface. With lightly floured hands, knead the dough for about 10-15 minutes until it’s smooth and elastic. You may need to add a bit more flour, but be careful not to add too much.

Gradually add the softened butter (cubed) to the dough, kneading as you go. This step will take some time, but it’s key to achieving that memorable brioche texture.

Once your dough is glossy and elastic, place it into a greased bowl, cover it with plastic wrap, and let it rise in a warm area for 1-1.5 hours or until it has doubled in size.

After the first rise, punch down the dough and shape it into a loaf or divide it into smaller rolls, depending on your preference.

Place your shaped dough into a greased loaf pan. Cover and allow it to rise for an additional 30 minutes.

Preheat your oven to 350°F (175°C).

Once the dough has puffed up, bake for 25-30 minutes or until the top is golden brown and sounds hollow when tapped.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.