Preparing the Dough: Activate the Yeast In a stand mixer bowl, combine warm milk, yeast, and honey. Stir gently and let sit for about 10 minutes until the mixture looks foamy and bubbly, signaling active yeast.
Whisk in Wet Ingredients: Add eggs (and extra yolk if using) plus vanilla extract to the yeast mixture. Whisk lightly to break up yolks and create a uniform base.
Form the Initial Dough: Add flour, sugar, and salt to the bowl. Using the dough hook, mix on low speed until a shaggy, rough dough forms, about 3–4 minutes.
Incorporate Butter Gradually: Add the softened butter in four separate additions. Allow each portion to fully mix before adding the next, kneading about 2–3 minutes between additions. Scrape the bowl sides as needed to ensure even mixing.
Knead Until Smooth and Elastic: Increase mixer speed slightly and knead for 10–15 minutes, or until the dough is soft, silky, and pulls away from the bowl without sticking heavily to your fingers.
First Rise: Transfer the dough to a lightly floured surface, shape into a smooth ball, and return it to the bowl. Cover with a damp towel and let it rise in a warm spot until doubled, roughly 1 hour.
Chill Overnight: Punch down the dough gently, reshape into a ball, cover tightly, and refrigerate for at least 8 hours (up to 24 hours) for better flavor and easier shaping.
Shape the Loaves: Pull-Apart Style (Nantaise): Divide one dough half into 8 equal balls and arrange in the pan in a zigzag pattern.
Prepare Pans: Grease and lightly flour two standard 8.5 x 4-inch loaf pans. Keep a dough scraper and a small bowl of flour handy.
Divide Dough: Turn out chilled dough onto a floured counter. Weigh and split into two equal portions for two loaves.
Braided Loaf: Split the second half into 3 equal strips, roll each into a 14-inch rope, and braid tightly. Pinch ends and tuck under for a neat finish before transferring to the pan.
Final Proof: Cover pans loosely with plastic wrap and let dough rise for about 2 hours, or until nearly doubled and puffy, almost reaching the pan’s top edge.
Egg Wash & Bake: Preheat oven to 325°F (163°C). Brush tops with egg wash for a glossy crust. Bake 35–45 minutes until golden brown and internal temperature hits 190°F (88°C).
Cool Completely: Allow loaves to cool 5 minutes in the pan, then transfer to a wire rack. Let them cool fully before slicing to maintain structure and texture.
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