Weigh and cube butter, place on plate in freezer.
Place eggs, yeast, sugar and milk into TM bowl and blend 5 sec/speed 5. Warm 2 min/37ºC/speed 1.
Add flour and knead 4 min/Interval. Through hole in lid, add cubed butter a little at a time. The finished dough will be sticky and glossy, but quite malleable. Scrape out onto buttered Silicone Mat and with buttered hands, knead into a smooth ball. Do not be tempted to add flour.
Place into glass bowl, cover tightly with plastic wrap and place in fridge over night (or for at least 12 hours) to rise slowly.
Punch down and place into bread or brioche tin. Allow to rise in a 40ºC oven for as long as it takes to double. (It may take a couple of hours as the dough has to ‘wake up’ after being in the fridge.)
Brush with egg wash before baking for 15-20 minutes in 200ºC oven on a bread setting until sounding hollow when tapped on the bottom. Remove from tin and place back in the turned off oven after baking just to dry crust a little.
Serve immediately, and honestly, try not to eat the entire thing in one sitting, as it is excellent when grilled the next day and served with sliced peaches and mascarpone, drizzled with real maple syrup...sorry, must stop drooling and get to the gym.