Add all the ingredients except the maple syrup to a large bowl and mix until combined. Knead the dough for at least 5 minutes or until the dough becomes soft and elastic. If you're using a stand mixer, use the dough hook and knead until the dough is smooth and comes away from the sides of the bowl. If the dough is a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again.
Leave the dough in the bowl and cover with a damp tea towel (the damp towel prevents the dough from drying out). Leave it in a warm area to double in size for at least 1 hour.***
When the dough is puffy, divide it into 4 even sections. Shape each section into a round ball and place them a lined loaf tin (I used a 12x22 cm or 5x9 inch tin but any size tin will work). Cover the tin with a damp tea towel and leave it in a warm area to rest for another 30 minutes - 1 hour. The dough should increase in size by 150% or 200%.
When the dough is puffy again, preheat the oven to 180°C (350°F).
Bake in the oven for 30-40 minutes or until the surface is golden brown. The loaf is fully cooked in the middle when you can tap the bottom of the loaf and it sounds hollow. If the bread is browning too quickly on the top and has not fully cooked, reduce the oven temperature to 160°C (320°F).
When the brioche is still hot, brush the top with maple syrup then allow it to rest in the tin for 15 minutes. Turn it onto a wire rack and allow it to cool.
Store the brioche in an airtight container at room temperature for 3-5 days or in the freezer for up to 1 month.