I originally got this recipe for a brioche dough from my pastry chef friend Stacy. I adjusted it several times until it eventually came to this.
4 cups bread flour
1 cup 2 tbs milk (I have used vanilla almond milk and it's worked, but regular milk is preferred)
6 tbs butter
1.5 tsp dry active yeast
3 tbs sugar
2 tbs honey
3/4 tbs salt (or you can just do two teaspoons if you are lazy)
egg wash (1 egg with about a tbs milk)
1. If you have a bread machine like I do, dump everything except the egg wash in a bread machine, and let it run through the "dough" cycle. If you do not have a bread machine, dump everything in a stand mixer (or a big bowl and a hand mixer, although that is really not preferred). Most people have all sorts of rules when it comes to yeast and the order you put things in, but honestly, I have made this so many times, and it works if you just dump it all in!
If using a mixer, let it run with the dough hook for 20 minutes, then let it rise for about 45 minutes, and knead it again with the dough hook for 20 minutes.
2. After your dough has been kneaded and risen etc, shape it into three equal parts, and roll out into "logs".
3. Let the braided dough rise for about an hour (you can cover with a moist paper towel). While it's rising, preheat the oven to 375.
4. Cover with egg wash using a pastry brush, making sure to get in between the braided parts.