Proof the Yeast: Warm the milk slightly and dissolve the yeast and a pinch of sugar in it to activate the yeast.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt.
Combine Wet and Dry: Add the yeast mixture and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms.
Incorporate Butter: With the mixer running, add softened butter one tablespoon at a time, waiting for each piece to be fully incorporated before adding the next.
Knead the Dough: Increase the mixer speed and knead for 8-10 minutes until the dough is very smooth, elastic, and slightly sticky.
First Rise (Cold Fermentation): Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for at least 6 hours, or preferably overnight.
Shape the Dough: Punch down the cold dough, divide into portions, shape into balls or a braid, and place in a greased loaf pan.
Second Rise: Cover the shaped dough and let it rise in a warm place for 1.5 to 2 hours until nearly doubled in size.
Apply Egg Wash and Bake: Brush the loaf with an egg wash. Bake in a preheated 350°F (175°C) oven for 30-40 minutes, until the internal temperature reaches 190°F (88°C) and the top is golden brown.
Cool: Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
