Boil milk and cool it down. Gradually mix in eggs and then dry ingredients, yeast or Lievito Madre and make a soft dough.

Beat in butter a little at time until it is absorbed.

Keep the dough at room temperature covered and make 4 stretch and folds every 30min. Soon as the  dough double in volume  leave it covered with cling film in the fridge over night to retard.

Next day place the dough on a lightly floured worktop. Make six balls and place them in small cake forms. Cover with cloth and let it double i volume.

Brush with one egg yolk and bake at 160 C for 35-40minutes.

Cool it on a wire rack.

The Brioche on the picture is with Lievito Madre.

If you work with Lievito Madre this will take longer to proof the dough.