Bring the Ingredients to Room Temperature

Remove the milk, butter, eggs, and yeast from the refrigerator about 1 hour before beginning. The ingredients should be at room temperature, and the milk should be lukewarm rather than hot.

Proof the Yeast

Pour 1/3 cup plus 1 tablespoon (100 ml) of the lukewarm milk into a small bowl. Add the 1/2 teaspoon sugar and crumble in the fresh yeast. If using active dry yeast, sprinkle it over the milk. Stir gently and leave in a warm place for 10–15 minutes, until the mixture looks creamy and foamy.

Mix the Wet Ingredients

In a large mixing bowl, whisk the egg with the remaining 3 tablespoons plus 2 teaspoons sugar and the salt. Add the proofed yeast mixture and the remaining 1 1/4 cups (300 ml) lukewarm milk. Whisk briefly to combine.

Begin the Dough

Add approximately 3 1/2 cups (430 g) of the flour. Mix vigorously with a sturdy wooden spoon or the dough hook of a stand mixer until no dry patches remain. The mixture will be very soft at this stage.

Add the Butter

Add the melted butter gradually, a little at a time, mixing thoroughly after each addition. Continue mixing for approximately 8–10 minutes. The dough should become smoother, shinier, and begin pulling away from the sides of the bowl.

Add the Remaining Flour and Knead

Gradually add the remaining flour while kneading. Knead by hand for 10–15 minutes, or with a dough hook for 7–10 minutes, until the dough is smooth, elastic, and slightly glossy. The finished dough should be soft and supple. It may feel slightly tacky, but it should not stick heavily to your hands. Depending on the flour and humidity, you may not need every last spoonful of flour. Avoid adding more than necessary, as too much flour can make the bread dry.

First Rise

Shape the dough into a ball and return it to the mixing bowl. Cover with a clean kitchen towel and place in a warm, draft-free area. Let rise for 30–40 minutes, or until approximately doubled in size. One traditional method is to warm the oven very briefly, turn it off completely, and place the covered bowl inside.

Divide the Dough

Line one large or two standard baking sheets with parchment paper. Gently press the risen dough down to release excess air. Turn it onto a lightly floured work surface and knead it briefly. Divide the dough into two equal portions. One half will be used for the braided loaf. The other half will make eight brioche rolls.

Shape the Braided Loaf

Divide the first half of the dough into three equal pieces. Roll each piece into a rope approximately 16–18 inches (40–45 cm) long. Arrange the ropes next to one another and pinch them together firmly at one end. Braid the ropes, keeping the braid even but not overly tight. Pinch the ends together and tuck both ends underneath the loaf. Transfer the braid to the prepared baking sheet.

Shape the Brioche Rolls

Divide the remaining half of the dough into eight equal pieces. Roll each piece into a rope approximately 10–12 inches (25–30 cm) long. Shape each rope into a loose coil, knot, or small spiral. Tuck the end underneath so the roll holds its shape. Place the rolls on the prepared baking sheet, leaving several inches between them.

Second Rise

Cover the shaped loaf and rolls loosely with a clean kitchen towel. Let rise in a warm place for 15–20 minutes. They should look noticeably puffed but do not need to double. Meanwhile, preheat the oven to 360°F (180°C).

Apply the Egg Wash

Brush the braided loaf and rolls generously with the beaten egg. Be careful not to press down on the risen dough.

Bake

Bake the brioche rolls for approximately 20–25 minutes, until deeply golden. Bake the braided loaf for approximately 30–40 minutes, until golden brown and cooked through. If baking everything at the same time, begin checking the rolls after 20 minutes and remove them when ready. Continue baking the loaf as needed. If the loaf browns too quickly, cover it loosely with aluminum foil for the remainder of the baking time. The loaf is done when it sounds hollow when tapped underneath or reaches an internal temperature of approximately 190°F (88°C).

Cool

Transfer the loaf and rolls to a wire rack. Allow the bread to cool for at least 30 minutes before slicing. The crumb will continue to set as it cools.