In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
Combine eggs, honey, milk and melted butter and whisk together well.
Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps.
Cover your bowl and let the dough rest for two hours at room temperature.
After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour.
Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
When you are ready to bake your brioche take the dough out of the fridge.
I like to let it sit and come to room temperature before I use it as this helps it proof faster.
To shape your dough You can choose any shape you want but I like to braid it and bake it in a loaf tin. (see pictures above)
Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
Careful brush the soft brioche with some egg wash before you put it in the oven
Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.
The brioche keeps very well for a few days in container or bag, and also can be frozen.