Step 1: Activate the Yeast

1. In a small bowl, mix the warm milk, yeast, and 1 teaspoon of sugar.
2. Let it sit for 5-10 minutes until foamy (this means the yeast is active).

Step 2: Prepare the Dough
3. In a large mixing bowl or stand mixer, combine the flour, remaining sugar, and salt.
4. Add the eggs, vanilla extract, and activated yeast mixture. Mix until combined.
5. Gradually add the softened butter, one tablespoon at a time, mixing continuously.
6. Knead the dough for about 8-10 minutes until smooth and elastic. (If kneading by hand, be patient—this dough is soft but will come together!)

Step 3: First Rise
7. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.

Step 4: Braid the Dough
8. Once risen, punch down the dough and transfer it to a lightly floured surface.
9. Divide it into three equal portions and roll each into a long rope, about 12-14 inches.
10. Pinch the ends together and braid the three ropes, then tuck the ends under.

Step 5: Second Rise
11. Place the braided dough on a parchment-lined baking sheet.
12. Cover and let it rise again for about 45 minutes, or until puffy.

Step 6: Bake the Brioche
13. Preheat your oven to 375°F (190°C).
14. In a small bowl, whisk the egg yolk and milk, then brush it over the dough for a golden crust.
15. Bake for 25-30 minutes until deep golden brown. If it browns too quickly, tent it with foil.

Step 7: Cool and Serve
16. Remove from the oven and let it cool on a wire rack.
17. Slice and enjoy with butter, jam, or your favorite spread!