Start by making the tangzhong slurry. Mix the flour and milk, heat it on medium-low heat until it forms a thick paste.
Add the tangzhong to the cold milk, yeast, flour, salt, and sugar. Knead for 5-7 minutes with a standing mixer or 7-10 minutes by hand. The dough will be sticky, but try not to add too much extra flour.
Add in the butter and knead until combined. If kneading by hand, get ready to get your hands a little dirty. Keep kneading until the butter blends into the dough, giving it that signature brioche texture.
Cover the dough and let it rise in a warm place for 60-90 minutes until it doubles in size.
Once risen, shape the dough as you like. Get creative with different strands or rolls and sprinkle on some pearl sugar if you fancy.
Brush the shaped loaf with egg wash and let it rest for 30 minutes. Preheat your oven to 350°F during this time.
Brush the loaf with egg wash again and bake at 350°F for 20-30 minutes until the bread turns golden and sounds hollow when tapped. The baking time may vary based on your bread shape.
Enjoy! I love slicing the bread, toasting it, and slathering it with jam or butter. It’s simply delicious!