Brioche tressée de Metz

Dissolve 20 g of fresh yeast in 100 g of lukewarm whole milk in a small bowl.

Combine 500 g of cake flour, 75 g of granulated sugar, and 10 g of fine salt in a large mixing bowl.

Add 180 g of eggs and the yeast mixture to the flour, kneading until a smooth dough forms.