In a mixing bowl combine the dry ingredients first, 250 grams flour, sugar, and salt. If you use dry active yeast instead of instant yeast, mix the yeast into the lukewarm milk (The milk must not be hot or the yeast will die!) and wait until you can see some bubbles form (that's to test if your yeast is alive and healthy). For fresh yeast just crumble the yeast cube into the other ingredients. Add the milk and yeast to the dry ingredients.
Break the Eggs into a bowl and whisk them. Add them too to the flour mixture.
Mix the whole flour bowl content well and work it out into a half smooth ball. Then add 5 smaller batches of the soft butter to the dough, one at a time and always add some of the remaining 80 grams of flour until you have used it all up.
Turn the dough into a smooth ball, cover with some flour and a kitchen cloth and place in a warm but dry environment for 2 hours to rise.
After 2 hours of rising, your dough should have doubled in size and have cracks on top. Test by poking into the dough with your finger, you should be able to feel soft airy dough going getting pressed down. Work out the dough shortly so that the extra air comes out. At this point I keep the brioche dough in a covered bread proofing bowl overnight out or in the fridge to rest.
The next morning, work out your dough once again with some extra flour and form into 8 equal balls. Place into a greased mold and keep to rise again for 1/2 hour. Once they have risen again, preheat your oven to 180 Celsius/356 Fahrenheit and mix 2 egg yolks together and brush the yolk on top of the rolls so that they will have a golden finish.
Bake for 20-25 minutes, at 180 Celsius/356 Fahrenheit, or until the homemade brioche is done (check and poke into the bread with a skewer, if it comes out clean, it's ready).
Keep the freshly homemade baked brioche bread to cool on a cooling rack.
Enjoy within 1-2 days.
To make things easier with the yeast, use instant dry yeast instead of dry active yeast as you don't need to dissolve instant yeast in the milk. Fresh yeast is usually very reliable if you pick that use 12 grams fresh yeast.
Use a stand mixer to beat the dough The dough needs to be worked out for about 10 minutes if you do it by hand.
Let the dough rest properly as described in the recipe for the best results for a flaky soft fluffy and light brioche bread.
For a golden crust, brush egg yolks over the shaped rested rolls just before baking.
To test if finished baked, poke into the roles and if it comes back clean the roles are ready. Let cool on a cooling rack.
After the brioche buns have cooled down, you can freeze them.