Line a baking sheet or baking dish with plastic wrap, foil or parchment. Add the sprinkles to the baking sheet and transfer to the freezer.

In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Knead this dough on medium speed for 10 minutes.

Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, cover with a clean kitchen towel and let it rise for 1 hour. At the 1 hour mark, cover the bowl with plastic wrap and transfer to the fridge to proof for several hours, ideally overnight.

When the dough has chilled, transfer about half of it to the bowl of a stand-up mixer, with the dough hook attached.

Remove the frozen sprinkles from the freezer and reserve about a teaspoon for the topping. Pour about 2 teaspoons of sprinkles on top of the dough that's in the machine. Turn the machine on low speed and knead for about 30 to 40 seconds. Stop the machine and add the remaining dough and sprinkles. Knead again for about 2 minutes.

Turn the dough out onto a lightly floured surface and knead it a few times to form a ball.

You have some options in terms of sizing: 1.) One large loaf in a 9x5-inch loaf pan. 2.) One loaf in a 8x4-inch pan and one 2 ½x2 loaf pan. 3.) Or you could do four 2 ½x2 loaf pans.

To do a 9 x 5-inch loaf: Divide the dough into three and roll those pieces into logs that are about 9 inches long. Braid them, tuck the ends under and transfer to the lightly greased pan.

To do a 8x4 ½-inch loaf and one 2 ½x2 loaf: Form the dough into a ball and cut off about ¼ of the dough. Cut that small piece into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the small braid to the lightly greased 2 ½x2-inch loaf pan. Repeat these same steps with the larger leftover piece of dough.

To make mini loaves: Divide the dough into four. Divide the first ball of dough into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the braid to the lightly greased 2 ½x2-inch loaf pan.

Cover the dough and allow it to rise for 2 ½ to 3 hours.

Preheat your oven to 375 degrees F. Brush the loaf or loaves with the egg yolk and top with sprinkles. Transfer to the oven to bake for 10 minutes. At the 10 minute mark, turn the heat down to 350 degrees and tent the brioche with a sheet of foil if needed. Bake for an additional 20 to 25 minutes for a large loaf and 10 to 15 minutes for a smaller loaf. Insert a digital thermometer in the center and you'll know it's done when it reads 190F. Remove and allow to cool completely before slicing.