For the breakfast brioche, combine soft butter with the remaining ingredients (except the sugar sprinkles) to make a smooth yeast dough. Let the dough rise until doubled in volume.
Knead dough well again by hand, braid small brioche and let rise again on baking sheet for about 15 minutes. Brush with milk and sprinkle with sugar sprinkles as desired.
Bake the breakfast brioche at 180 °C top-bottom heat for approx. 20 minutes.
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