• In the bowl of a stand mixer, combine the yeast and warm milk. Let it sit until the yeast dissolves, 1-2 minutes. 
• Add the sugar, salt, and eggs, and continue mixing on medium speed. 
• Then, slowly add the flour a little at a time, mixing with the paddle attachment. Remove the paddle attachment and attach the dough hook. Continue mixing for 4-6 minutes or until the dough is firm and elastic and doesn’t stick to the bottom of the bowl.
• Dump in half the butter and continue mixing until fully incorporated. You may have to stop the mixer and mix by hand to fully incorporate the butter. 
• Add the remaining butter a little at a time until finished. It's okay if the dough looks loose.
• Continue kneading for 4-5 minutes until it's smooth, soft, and shiny. The easiest way to know when the dough is ready is when it slaps against the bowl. 
• Take the dough out and place it on a lightly floured board. Knead a couple of times, and then put it in a large, greased bowl. 
• Cover loosely with a clean kitchen towel and let rise in a warm place for 2-3 hours or until doubled. Once the dough has doubled, punch it down.  
• At this point, the dough may be refrigerated overnight or until ready to use. When ready to use, remove it from the fridge and let it set at room temperature to make it easier to work with (30-60 minutes). 
• Divide dough according to desired shapes. Beat the egg and water together for the egg wash.

Brioche Rolls

• Divide the dough into 16 balls. Tuck the edges underneath the dough, then roll the dough against the board or between your palms until round to form rolls. Then, place the rolls into two rows of four in two greased loaf pans.
• Lightly brush the rolls with the egg wash. Sprinkle with coconut sugar or crystalized sugar. Let rise in a warm place for about an hour and a half or until it has doubled in size. 
• Preheat the oven to 350℉ (180℃). Bake until the crust is deep golden brown (18-20 minutes). 
• Remove from the brioche from the pan and let it cool slightly before serving warm.

Brioche Loaves

• Grease and flour two loaf pans.
• Divide the dough into 10 equal portions if making two loaves. Then, roll each dough ball into a 5-inch log. Place them seam-side down in prepared loaf pans.
• Let rise until doubled. Brush with the egg wash.
• Preheat the oven to 350℉ (180℃). Bake until the crust is golden brown and the loaves sound hollow when tapped (30-35 minutes). The bread loaf should be golden brown on top, and the internal temperature should be at least 200℉ (93℃) on an instant-read thermometer.
• Remove from the baking pans and let them cool for at least 10 minutes.
• Once the bread has cooled, slice it with a bread or serrated knife. Store in an airtight container at room temperature for up to four days. Or freeze for later.