In a large mixing bowl add active dry yeast and warm water.

In the same mixing bowl, your honey and mix well. Then add directly in, 1 cup of flour and 1 1/2 tsp of salt.

Mixed those ingredients well until it forms a kind of paste. [Pictured in article].

Now we are going to take our 6 eggs and add one egg. Incorporate the egg fully before adding the next egg. It will start out being a bit difficult to mix in fully to the dough but gets easier as you go.

As you continue to add the eggs the dough will get more and more liquid. This is normal. [In the article above you will see picture references].

Add 2 cups of your flour 1/2 cup at a time. Mix completely before adding the next 12.

Cut your softened butter into cubes, split the butter into 3 piles and add 1 pile of butter to the dough at a time until incorporated fully. Repeat this step until all the butter is mixed in.

Once all your butter is mixed in you are going to add the rest of your flour (1 1/2 cups) mixing 1/2 a cup at a time until fully combined.

The dough can feel hard to work but just keep kneading it until its all incorporated. The dough will be a sticky ball at the end.

Cover with plastic wrap and let it rise until it doubles in size, about 3 hours.

Once the dough has risen, remove the plastic wrap and deflate the dough with your hand. [Make sure you get a little water on your hand so it doesn't stick.] Pull the dough slowly away from the sides and make a ball. It will be sticky.

Cover with plastic wrap and put the bowl inside the fridge until the next morning.

Allow 2-3 hours for your dough to reach room temperature before you try to work it.

Once your dough is room temperature, deflate it again, scrape the sides down and dump it onto your floured surface.

Lightly flour your dough and make it into an oval shape. Split it in two.

Make both pieces into oval shapes. [Pictures in article above.]

To make a braided load, cut the dough with your dough scraper into 3 long pieces attached at the step of the dough. Braid it down and connect the dough on the other end.

In a buttered or parchment papered lined bread dish, add your dough.

This recipe makes 2 loafs, so feel free to have fun with it. Plastic wrap them and place them somewhere warm to rise. 1-3 hours, depending on how cold your house is.

When the doughs about ready, preheat the oven to 350F.

The brioche should be pushing up to the plastic when its ready. [As pictured in article].

Remove the plastic and baste the top of the dough with milk.

Bake your homemade brioche for 20 minutes, tent the top with foil and continue to bake for 15 minutes.

Remove from the oven and immediately transfer to a wire rack to cool.

Allow the bread to cool enough to handle.

You are done!!! Enjoy with marmalade, or Nutella or as a sandwich or with eggs. However you like!