How to make yeast brioche with crumble step by step

• To warm (but not too hot) milk, add crumbled yeast and a teaspoon of sugar - stir until the yeast dissolves, then cover with a cloth and set aside in a warm place for about 20 minutes.
  15 g fresh yeast , 200 ml milk, 1 teaspoon sugar
• In a large bowl, place flour, melted butter, eggs, and the rest of the sugar.
  500 g wheat flour, 50 g sugar, 50 g butter, 2 eggs
• Pour in the yeast mixture and knead the dough - it should be thick and firm.
• Cover the bowl with the kneaded dough with a cloth and set aside for about an hour to rise - I recommend placing it in an oven preheated to 30-35 degrees Celsius (no more).
• After this time, briefly knead the dough again, form it into a log.
• Grease a 30 cm long baking pan with butter and dust with flour.
• Place the dough into it, cover with a cloth, and set aside for 30 minutes for the brioche to rise.
• Preheat the oven to 180 degrees Celsius (top/bottom heat).
• Brush the risen brioche with beaten egg on top..
  1 egg
• Prepare the crumble - lightly crush together butter, flour, and sugar - sprinkle over the top of the dough.
  30 g butter, 30 g wheat flour, 2 tablespoons sugar
• Bake for about 40 minutes - until nicely browned and risen.
• After baking, cool slightly.