Attach the bowl to a stand mixer fitted with the hook attachment. Add the sugar, salt, eggs and 1 cup of flour. Mix on low for about 5 minutes and add the remaining 1/2 cup of flour. Also, this dough takes longer than most to develop, increase the mixer speed to medium and let the dough knead for up to 15 to 20 minutes in a stand mixer.
Work the butter with your hands, it should be smooth and soft, but not melted. With the mixer on medium, add the butter little by little and mix until well combined.
Next, place the dough in a oiled bowl and cover the bowl with a towel, or plastic wrap. Let rest and rise for about 1-2 hours. Poke the dough to deflate. After, refrigerate the dough for several hours, or even overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.
Divide the chilled dough into 3 equal bun like pieces. The buns will be braided together to form the brioche. Or when ready to bake just, slice the dough into 2 equal parts.
Divide each ball into 6 smaller balls. Place the balls side-by-side in a greased 9x5 loaf pan, arrange into 3 short rows, each with two balls of dough.
Then, cover with a towel, and let it rise for 2.5 to 3 hours, until it looks very puffy.
Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F, use an egg wash to brush the bread or some melted butter and bake for about 30 to 35 minutes more.
Brioche should be a deep brown when done, and internal temperature should read 190°F using an instant-read thermometer.
Once done, remove it from oven, and let it rest for about 10 minutes.
For cinnamon lovers, we recommend topping the brioche bread with some cinnamon sugar before baking.