Place the flour, sugar, crumbled fresh or dry brewer’s yeast, water, oil, vanilla, grated lemon zest, and orange zest into the bowl of a stand mixer. Knead at low speed.
Add the salt and continue kneading until the dough is smooth, elastic, and comes away easily from the sides of the bowl — this will take about 5–6 minutes.

Transfer the dough to a lightly oiled bowl and cover well. Let it rise in the oven using the proofing function.
For optimal proofing, place a container of water at the bottom of the oven cavity.
Place the dough on the second rack level.

To activate the proofing function, access the special functions menu, turn the temperature knob to select Proofing, and press the knob to confirm.
Wait 3 seconds for the function to start.

Let the dough rise for about 2 hours.

Take the dough, deflate it gently with your hands, and place it on a lightly floured work surface.
Divide it into 6 pieces.
Flatten each piece with your hands. Fold each one like an envelope, then roll it up tightly to form 6 small loaves.

Place the small loaves in a 28 cm loaf tin lined with baking paper.
Let them rise again in the oven, covered with a kitchen towel, using the proofing function, until the dough reaches the edge of the tin. This will take about 1 hour and 30 minutes.

Brush lightly with milk and bake in a preheated oven with 20% steam at 180°C for about 25–30 minutes, until the brioche is beautifully golden.

To keep the Pan Brioche soft, it's important not to overbake it.
Let it cool on a wire rack and serve.