Brioche de Gournay

Dissolve 15 g of baker's yeast in 100 g of lukewarm milk and let it sit for 5 minutes.

Combine 500 g of strong bread flour, 60 g of sugar, and 10 g of salt in a large mixing bowl.

Add 200 g of eggs and the yeast mixture to the flour, kneading until a smooth dough forms.