Warm the milk. Dissolve the yeast in the milk and let it rest for 5 minutes, then mix well. Add 1.9 oz of granulated sugar and the salt, and whisk.

Place the flour in the bowl of a stand mixer fitted with a dough hook and knead at low speed, gradually adding the yeast mixture. Beat 2 eggs and add them to the mixture, kneading for 1 minute.

Increase the speed and knead for 10 minutes until the dough pulls away from the sides of the bowl. Meanwhile, cut the butter into pieces. Add it to the dough and knead for another 6 minutes until the dough is elastic.

Transfer the dough to a mixing bowl. Cover with a clean cloth and let the dough rise for 2 hours in a dry place at room temperature, away from drafts.

Wash and hull the strawberries. Place half of them in a saucepan with the remaining granulated sugar and bring to a boil. Let it simmer for 5 minutes, then remove from heat and allow the jam to cool completely.

Puree the remaining strawberries and strain them. Gradually mix in enough powdered sugar to achieve a thick but fluid glaze.

Preheat the oven to 350°F (180°C). Divide the dough into 6 portions and knead them on a floured surface to soften them. Split each portion in half, fill with strawberry jam, and close them. Place the filled dough portions side by side in a buttered rectangular mold. Cover with a clean, damp cloth and let the dough rise for another hour in a dry place at room temperature, away from drafts.

Beat the egg yolk with 1 tablespoon of cold water and brush the brioche with this mixture using a pastry brush. Bake for 35 to 40 minutes until the brioche is golden brown. Allow it to cool before removing it from the mold and drizzling it with strawberry glaze. Sprinkle the brioche with crumbled freeze-dried strawberries.