Spongy Brioche Bread

Preparation:

Activate the Yeast: In a small bowl, pour the warm milk (about 105°F/40°C) and add the fresh yeast. Stir until the yeast is completely dissolved. Set aside to allow the yeast to activate and foam.
Prepare the Dry Ingredients: In a large bowl, sift together 500g of flour, 8g of salt, and 100g of sugar. Add the eggs to the dry mixture and mix well.
Combine the Wet and Dry Ingredients: Add the dissolved yeast and milk mixture into the dry ingredients. Knead the dough either by hand or using a stand mixer until everything is well integrated and smooth.
Add Butter: Gradually add 160g of softened butter to the dough, kneading again until the dough becomes flexible, shiny, and elastic. This may take some time, but keep kneading until you achieve a smooth, silky dough. This should take around 20 minutes of kneading.
Let the Dough Rest: Once the dough has been kneaded, place it in a greased bowl and cover it with a clean cloth or plastic wrap. Allow the dough to rest in a warm place for 30-45 minutes, or until it has doubled in size.

Shape the Dough: Once the dough has risen, punch it down and place it on a clean surface. Divide the dough into 50g portions. Shape each portion into small round balls and place them in a greased mold or on a baking tray. Let the dough balls rest for another 30 minutes, allowing them to rise slightly.
Prepare for Baking: Beat an egg lightly and add a pinch of salt to make an egg wash. Brush the tops of the dough with the egg wash to give the brioche a golden, shiny finish once baked. Cover the dough loosely with a cloth and let it rise for another 2 hours in a warm place, or until the dough has doubled in size.
Preheat the Oven: Preheat your oven to 180°C (350°F). This temperature ensures the brioche bakes evenly and gets a nice golden color.
Bake the Brioche: Place the tray in the preheated oven and bake for about 25 minutes, or until the tops of the brioche are golden brown and the bread sounds hollow when tapped on the bottom.
Cool the Bread: Once baked, remove the brioche from the oven and let it cool on a wire rack. This cooling period helps the bread set and firm up.