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In a stand mixer with dough hook, mix eggs (reserve a little for brushing), sugar and salt. Add flour, then yeast. Mix on low for 5 mins, then medium for 5 mins until smooth.
Gradually add butter and knead for 7–10 mins until glossy and elastic. Cover and rest at room temp for 30 mins, then chill for at least 3 hrs or overnight.
Shape into 3 logs and place seam-side down in a greased 24 cm loaf tin. Let rise for 3 hrs.
Preheat oven to 170°C fan. Brush with reserved egg, snip the top of each log with scissors, and sprinkle with sugar pearls if using.
Bake 30–35 mins until golden and risen.