Brioche

Dissolve yeast in water. Add sugar and milk. Place flour and salt in a bowl and dig a hole in the center. Add yeast mixture and eggs. Stir until all is mixed. Then knead on a board until smooth. It will stick to your hands and to the board. Add very little flour if you really have to. Work butter into dough by spoons until all butter has been absorbed. Place in a bowl, cover with plastic or Saran wrap. Set aside in a cool dry place for 3 hours until it triples in volume. Place dough onto floured board and shape it into a rectangle. Fold in three. Roll out. Let rest 1 1/2 hours. Keep refrigerated until ready to use. Shape into brioches. Brush with egg yolk. Let rise again. Bake in preheated 425 oven for 30 minutes.