Combine the flour and yeast in the bowl of a standing mixer. Add the eggs, milk, sugar, and salt; mix with a dough hook on low speed until evenly blended, scraping down the bowl as needed, 4 minutes.

Gradually add the butter with the mixer running on low speed, scraping down the bowl as necessary, 2 minutes. After the butter has been fully incorporated, increase to medium speed and mix until the dough begins to pull away from the sides of the bowl and is quite elastic, 15 minutes.

Remove the dough from the bowl, shape into a brick, wrap well, and refrigerate at least 12 hours before using. Brioche dough can be frozen for up to 2 months.

To shape brioche a tete, remove the dough from the refrigerator and cut into 24 pieces, about 2 ounces each. Roll the dough into a 3-inch long oblong. Coat the edge of your palm with flour, then roll it back and forth about 1 inch from one end of the oblong to separate but not detach the head (tête). Holding the brioche by the tête, drop it into the brioche or muffin pan. Use your fingertips to push the tête down into the dough. The tête should be noticeably higher than the base of the brioche. Repeat until all the brioche are shaped. Brush the brioches with eggwash and let them rise, uncovered, until they are nearly doubled in volume, about 1 1/2 to 2 hours.

Preheat the oven to 375F. Brush the brioches with egg wash once more before putting them in the oven. Bake until they are a rich golden brown, about 15 minutes. Cool them in the tins for 10 minutes, then unmold and finish cooling on a rack.

Baker’s notes: If the dough starts to get warm as you work, it will be difficult to shape. To keep the dough cool, return the dough to the refrigerator until it is cool and easy to handle again.