05Remove the bowl and plastic wrap and place back onto the stand mixer with the hook attachment and add in 1 egg at a time over low speed until slightly mixed in and the eggs are completely whisked.
06Next, stop the mixer and add in the remaining 2 pounds of flour, 1/3 cup of sugar and salt and mix on low to medium speed until completely combined and smooth.
07Slowly add in the softened unsalted butter until it is completely mixed in, about 5-7 minutes.
08Place in the refrigerator and chill for 30 minutes to harden up the butter.
09Remove and place the dough onto a clean floured surface and divide the dough into thirds.
10To make loaves of bread, take one of the pieces of dough spread it out to form a rectangle, about 14 x 8 inches, and roll the dough over to form a taught loaf.
11Next, place it in a buttered loaf pan and place a towel over top back in the oven with the light on and the door cracked and proof for a further 45 minutes.
12Remove it from the oven and brush the dough with an egg wash of milk and egg and bake at 375° for 30-35 minutes or until it reaches 190°F internally.
13To make individual Sicilian style buns: take about a ½ cup-sized amount and roll it up until it’s about the size of a tennis ball and then place it onto a sheet tray lined with parchment paper.
14Be sure to save a little of the dough at the end because we are going to make a smaller dough ball to go right on top of the bigger one. It will literally look like a snowman without the middle ball, to put it as simply as possible.
15Brush these brioche buns up with some egg wash, sprinkle on a tad bit more sugar and bake at 375° for 18-20 minutes or until they are golden brown.