To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then add the rest of your flour and leave it that way until your sponge push away your flour on each side of the bowl.

Then, add in eggs, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic.

With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next. this operation can take 20 to 30 minutes. Cover bowl with plastic wrap and let rest about 2 hours or doubled in size To bake next day

Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.

Place brioche dough in cake tin- Proof again until risen but not too much ( 20 min or so ) Temperature is key, warm place to proof is much better. Brush with eggwash = 1 egg and 2tbsp milk. Bake in preheated oven @200°C or 390°F for about 30min or until golden brown.