In the stand mixer bowl, combine the warm milk, fresh yeast, and 1 tablespoon of sugar (taken from the 80g total). Mix lightly, cover, and let rest for at least 15 minutes until slightly frothy.
Add the flour, the rest of the sugar, eggs, and salt. Begin kneading for 2 to 3 minutes.
Gradually add the soft butter cut into pieces, adding about one piece every minute, while continuing to knead.
Knead the dough for about 17 minutes at medium speed. It should become very smooth, supple, and elastic.
Form the dough into a ball, place it in a container, cover, and let it rise for 1 to 2 hours minimum, until it has roughly tripled in volume.
Gently punch down the dough to degas it, divide it into equal portions, and shape the portions into your baking tins.
Cover the tins again and let the dough rise for about 1 more hour.
Preheat your oven to 155°C (310°F) on static heat. Brush the top of the brioches with a mixture of milk and egg yolk, then sprinkle with pearl sugar.
Bake for about 40 minutes, keeping an eye on the color depending on your oven.
Once out of the oven, cover the brioche with a clean, light towel and let it cool until barely warm to preserve its perfect softness.
Cook it hands-free.
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