1. Mix the fresh yeast with the milk until completely dissolved. Mix the flour with sugar and salt in a large bowl. Add the yeast milk and egg and knead. While the machine is running, add the butter in small pieces and continue kneading for about 18-20 minutes. Cover the dough in the bowl and let it rise in a warm place for about 60 minutes.

2. Grease a large loaf tin* and set aside. Place the dough on a floured surface and knead it shortly with your hands to release some air. Divide into three equal pieces, shape them into long logs and braid them. Place the braided loaf in the prepared baking tin, cover it and let it rise for another 50-60 minutes.

3. Preheat the oven to 150°C (300°F). Brush the loaf with the egg yolk and sprinkle with some pearl sugar. Bake the brioche for 35-40 minutes. If the top gets too dark, cover it with some aluminum foil and continue baking. Remove the brioche from the oven and let it cool down completely on a wire rack.