For the butter brioche, first sift the flour in a bowl. Dissolve the sugar and yeast in the lukewarm milk and mix with the flour. Sprinkle the dough with a little flour, cover with cling film and let it rise in a warm place (about 25°C) until it has doubled in volume. For the main dough, mix egg with egg yolks and milk. Put the dampfl in a bowl, sift the flour over it, add the egg milk and knead everything. Gradually add butter and finally a pinch of salt.
Knead the dough (on the lowest setting with the food processor or with your hands) for 15-20 minutes until you have a smooth, homogeneous dough. Dust with a little flour, cover with cling film and let rise for 20-25 minutes. Preheat the oven to 220°C. Beat the dough vigorously and let it rise again, covered with plastic wrap, for 20-25 minutes. Then place the dough in a loaf pan, dust with a little flour and let rise again, covered, until its volume has increased by three quarters.
Now shape the dough into small loaves or plaits of 40 grams each. Whisk the egg yolks with the milk and brush the formed dough pieces with it. Put a tray with water on the lowest shelf of the oven. Reduce the temperature to 180 °C, place the brioche pieces on a baking tray lined with baking paper and bake for about 12 minutes until golden brown. Let brioche cool on a cooling rack.
For a sweet breakfast or coffee snack, mix in the