Add eggs, salt, melted butter and briefly whisk until uniform.
Sift in flour and yeast that are mixed together, mix with wooden spoon until fully hydrated. Cover the bowl with plastic wrap and leave at room temperature for 2 hours.
Turn the dough on a lightly floured counter and perform few stretch and folds. Stop when you notice that the dough is not elastic anymore and is starting to resist. I did two stretch and fold cycles.
Return the dough to the bowl, cover with plastic wrap and leave in the refrigerator for a minimum 24 hours. I did it for 48 hours.
Butter well a baking mold of your choice. You can use a simple bread loaf mold, traditional Brioche mold or any other that you have.
Take the dough out from the fridge and divide into 2-6 pieces, depending on mold size and number of molds you use. I divided mine in two pieces.
Shape each piece quickly into a ball and place into the mold. Cover the molds and leave to proof for the next 2-3 hours. The dough proofing temperature should be about 29 ºC (85 ºF), see recipe notes.
Preheat the oven to 190 ºC (375 ºF).
Brush the Brioche with egg wash and bake for 10 minutes at 190 ºC (375 ºF).
Reduce the temperature to 160 ºC (320 ºF) and bake for additional 20 minutes.
Let Brioche cool off for a few minutes before unmolding and cooling off completely on a wire rack.
Recipe Notes
Brioche proofing temperature is critical for success. Initially I tried to proof the dough at room temperature but after 3 hours the dough had almost no rise. I followed up by putting it in a warm oven, covered, for another 2 hours. That turned out to work perfectly. Ideal temperature for dry yeast growth is around 29 ºC (85 ºF) and my room temperature was 21 ºC (70 ºF).