Brioche ( Book recipe)

Name: Brioche ( Book recipe)
Cuisine: European, Mediterranean, French
Ingredients: 90ml lukewarm milk (100°F to 110°F, or 38°C to 43°C); 2 large eggs, at room temperature, beaten; 0.5teaspoon salt; 2cups (240 g) white bread flour; 1 teaspoons instant dry yeast, or bread machine yeast; (84 g) butter, cut into tablespoon-size (14 g) pieces, at room temperature Canola oil, for preparing the baking sheet; 1 large egg yolk; 1 teaspoon water; 1.5 tablespoons (20 g) sugar