1. Activate the Yeast:

1. In a small bowl, mix warm water, active dry yeast, and 2 teaspoons of sugar.
2. Let it sit for 5–10 minutes until foamy.

2. Make the Dough:

3. In a large mixing bowl, combine flour, remaining sugar, and salt.
4. Add the activated yeast mixture and eggs, then mix until combined.
5. Knead the dough (by hand or using a stand mixer with a dough hook) for 8–10 minutes until smooth and elastic.

3. Incorporate the Butter:

6. Gradually add softened butter, one piece at a time, kneading until fully incorporated. The dough will become rich and slightly sticky.

4. First Rise:

7. Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 ½ to 2 hours, or until doubled in size.

5. Shape & Second Rise:

8. Punch down the dough and shape it into a loaf or individual rolls.
9. Place in a greased loaf pan or on a baking sheet. Cover and let rise for another 1 hour, until puffy.

6. Bake the Brioche:

10. Preheat oven to 375°F (190°C).
11. Lightly brush the top with an egg wash (1 egg beaten with 1 tablespoon water) for a golden crust.
12. Bake for 25–30 minutes (loaf) or 18–20 minutes (rolls), until golden brown and fully cooked.

7. Cool & Serve:

13. Let cool slightly before slicing. Enjoy warm with butter, jam, or honey!