In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the warm milk and eggs.

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

Gradually incorporate the softened butter, adding a few cubes at a time and kneading until fully absorbed before adding more. Continue kneading for another 10-15 minutes, until the dough is very smooth, elastic, and no longer sticky.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.

Gently deflate the dough and transfer it to a lightly floured surface. Divide the dough into desired portions (e.g., 6-8 for individual brioche buns or two halves for loaves) and shape each into a ball or loaf.

Place the shaped dough in a greased baking pan or on a baking sheet lined with parchment paper, ensuring enough space between each piece if making individual buns.

Cover the shaped dough loosely with plastic wrap and let it rise again in a warm place for 30-60 minutes, or until visibly puffy.

Preheat oven to 375°F (190°C). If desired, brush the top of the brioche with an egg wash (1 egg beaten with 1 tablespoon of milk) for a golden crust.

Bake for 25-35 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom. If browning too quickly, loosely tent with foil. Let cool on a wire rack before serving.