In a large mixing bowl, combine flour, remaining sugar, and salt.
Add the yeast mixture and eggs. Mix until it forms a sticky dough.
Gradually add the softened butter, kneading well until the dough is smooth, elastic, and slightly tacky (about 10 minutes by hand or 6–7 minutes in a stand mixer).
3. First Rise
Place the dough in a greased bowl and cover with a damp cloth or plastic wrap.
Let it rise in a warm place for 1–2 hours, or until doubled in size.
4. Shape the Brioche
Punch down the dough to release air.
Divide into equal portions and shape into small balls or your desired shape.
Place the shaped dough into a greased baking pan or muffin tins.
5. Second Rise
Cover and let the dough rise again for 30–45 minutes until puffed.
6. Prepare Egg Wash
