Knead the flour, yeast refreshed twice, sugar and egg yolks mixed with half the milk. Continue to knead until the gluten link is fully formed.
Taking a piece of dough and spreading it out with your hands, you should form a thin film of elastic dough.
Add the remaining milk and allow it to be absorbed into the dough
Finish the dough by adding the soft butter several times.
Let the dough rise at 26-27°C (79°F - 80°F) for 12 hours until it triples in volume.
For the Second Dough
Add the flour to the first proofed dough and let the dough knead very well until it has formed a strong gluten mesh again.
At this point, start incorporating the egg yolks, letting them be absorbed very well, and kneading at medium speed.
Add the sugar and honey. When the mixture is well combined, incorporate the butter in several batches and the salt and flavoring mix.
Let the dough rest at room temperature for 1 hour and divide it into portions of 40-50gr of dough that can be put into the molds for brioche or be shaped into strands.The traditional version is made in a fluted mold for brioche with a bigger ball that will serve as the base and a smaller one placed on top.
Let the brioche proof for 90min at 28-30°C (82°F - 86°F) and polish the surface with egg yolk whisked with an equal amount of fresh cream.
Bake at 170-180°C (338°F - 356°F) for 15-20 minutes