In a small bowl, combine warm whole milk with granulated sugar and active dry yeast. Let it sit for 5-10 minutes.

In a stand mixer, combine bread flour and fine sea salt. Add yeast mixture and beaten eggs, knead for 3-5 minutes.

Add cold, cubed unsalted butter, continue kneading for 8-10 minutes until smooth and elastic.

Shape dough into a ball, place in a greased bowl, and let it rise for about 1 hour until doubled in size.

Punch down the dough, divide into six pieces, shape into loaves.

Place loaves seam-side down on a baking sheet, cover and let proof for 30 minutes.

Preheat oven to 400°F. Prepare egg wash and brush tops of loaves.

Bake for 15-20 minutes, or until golden brown and hollow when tapped.

Remove from oven, transfer to a wire rack to cool completely before slicing.