Start by gathering all your ingredients. This preparation sets you up for success. In a large mixing bowl, combine the warm milk, active dry yeast, and honey. Give it a gentle whisk for a few seconds and let it sit for about 10 minutes to activate the yeast.

Once your yeast mixture is frothy, incorporate the eggs, egg yolk (if using 4 eggs), and the vanilla. Whisk gently to break the yolks and mix everything together.

Next, add the sugar, flour, sea salt, and orange zest to the mix. Stir everything together until you form a scraggly dough. Don’t worry if it looks a bit rough; that’s what we want!

Attach the dough hook to your stand mixer. Knead the dough on medium speed for about 3 to 5 minutes. Divide the soft butter into four portions. After kneading for 5 minutes, add the first portion of butter, letting it incorporate into the dough for about 2 minutes. Repeat this process for the remaining portions, kneading for 2-3 minutes between each addition.

After adding all the butter, continue kneading the dough for an additional 5 to 15 minutes until it can be lifted cleanly from the bowl with the dough hook. It should feel soft and slightly tacky, but not sticky.

Flour your work surface lightly. Turn the dough out and flour your hands to prevent sticking. Fold the dough’s edges inward towards the center, press down gently, then flip it over, shaping it into a tight ball. Place the ball back into a greased mixing bowl.

Cover the bowl with a clean kitchen towel and let it rise in a warm area for about 1 hour or until it doubles in size.

Once risen, gently deflate the dough by pressing it down with your hands. Fold the edges towards the center again, flip it seam side down, and shape it back into a ball. Place it in the bowl again, cover it with plastic wrap, and refrigerate it for at least 8 hours, ideally overnight.

Remove the chilled dough from the fridge. Butter and flour two 8.5 x 4-inch loaf pans. Turn the dough onto a floured surface, deflate it slightly, and weigh it. Divide the dough into two equal portions.

Nantaise Brioche Loaf

For the first portion, divide it into 8 equal pieces. For each piece, fold the edges inward and flip it over. Roll into smooth balls using your palm. Place the balls in the loaf pan in a zig-zag pattern, cover with plastic wrap, and set aside.

Braided Brioche Loaf

For the second portion, divide into three equal pieces. Roll each piece into a rectangle and then tightly roll into a tube. Shape each tube into a 14-inch long rope. Pinch the ends together and braid carefully, ensuring to keep even pressure. Place the braided loaf in the buttered pan, tucking in the ends.

Cover both pans with plastic wrap and let them rise for about 2 hours at room temperature until they nearly double in size.

Preheat your oven to 325°F (163°C). When the loaves have risen, brush the tops with an egg wash. Optionally, sprinkle some sugar pearls for sweetness and texture.

Bake the loaves for about 35 to 45 minutes, or until they turn golden brown and the internal temperature reaches 190°F (88°C).

Once they are out of the oven, allow the loaves to cool in their pans for about 5 minutes, then gently flip them out onto a cooling rack. Let them cool completely before slicing.