1-First, measure and prepare everything. Combine the warm milk, yeast, and honey in a mixing bowl, then let it sit for 10 minutes until the yeast activates and bubbles up. Next, add the eggs and yolks, giving them a gentle whisk to blend well.

2-After that, stir in the vanilla extract, sugar, flour, and salt to form a rough dough. Use a dough hook on low speed to knead for 3 to 5 minutes, then add the softened butter in four portions, mixing about 2 minutes after each one while scraping the bowl sides.

3-Day One: Dough Preparation Once the butter is incorporated, keep kneading on medium speed for 5 to 15 minutes until the dough is smooth and lifts from the bowl. Turn it out onto a floured surface, fold the edges in, shape it into a ball, and let it rise in a warm spot until doubled, about 1 hour.

4-Gently deflate the dough, fold it again, shape into a ball, and chill it in the fridge for at least 8 hours. This step, like in our classic red velvet cake guide, builds depth of flavor overnight.

5-Day Two: Shaping and Baking On day two, take the dough out and butter two loaf pans. Flatten the dough on a floured surface, divide it in half, and shape as you like for a Nantaise loaf, make eight balls and arrange in a zig-zag; for braided, roll into ropes and braid them; or keep it simple as a standard loaf.

6-Proof the shaped dough for about 2 hours until doubled, preheat your oven to 325°F, brush with egg wash, and bake for 35 to 45 minutes until golden and at 190°F inside. Cool on a rack, and you’ve got fresh brioche ready!