1 cup milk
3 tablespoons instant dry yeast
3⁄4 cup sugar
24 egg yolks, at room temperature
2 cups butter, at room temperature
7 cups flour
Warm up milk up to 100-110F. Sprinkle yeast and let bloom for about 10 minutes. Mix in the rest of the ingredients in the large bowl of a standing mixer fitted with the dough attachment. Beat on medium speed until smooth.
Line ten 5 1⁄2″ fluted brioche molds with 9″ circles of parchment paper.
Transfer dough to the greased work surface; divide into 10 equal pieces; shape and into the mold.
Cover the molds with damp towels; set in a warm place to let rest until almost doubled in size, 1 1⁄2–2 hours.
Arrange a rack in the lower third of oven and heat to 325°. Bake until golden brown and puffed, about 25 minutes.
