Begin by dissolving the fresh yeast in the milk at room temperature. Let it sit for about 5 minutes until it becomes bubbly and frothy.
In a large mixing bowl, combine the flour and sugar. Make a well in the center of the mixture.
Crack the eggs into the well you created in the flour mix. Pour in the yeast mixture and incorporate the flour into the wet ingredients until a dough begins to form.
Transfer the dough to a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic.
Gradually add the soft butter to the dough, kneading it in until fully incorporated.
Place the dough in a lightly greased bowl, covering it with a damp cloth. Let it rise in a warm area for about 1-2 hours.
Once the dough has risen, punch it down gently to release air. Divide the dough into equal portions and shape each piece into a ball. Place them in a greased muffin tin.
Cover the muffin tin with a cloth and let the dough rise for another 30-45 minutes.
Preheat your oven to 180°C (350°F).
Bake the brioche cupcakes for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
Once baked, remove the cupcakes from the oven and allow them to cool in the muffin tin for about 5 minutes before transferring to a cooling rack.
