Combine flour, fresh yeast (or dry yeast), salt, and sugar
Add lukewarm milk and eggs to the dry ingredients
Mix until combined
Gradually incorporate cubed butter into the dough
Knead until the dough is soft and airy
Let the dough rise until doubled in size
Shape the dough and place in a 26 cm (10 in) loaf pan
Allow the dough to rise again
Prepare the glaze by mixing egg yolk with cold milk
Brush the glaze over the brioche
Sprinkle with pearl sugar if desired
Bake until golden brown
