Begin by allowing the eggs and butter to come to room temperature. In a large mixing bowl, whisk together 1 cup of flour, the active dry yeast, ¼ cup sugar, and 1½ teaspoons salt. Add ½ cup of warm water and mix until combined.

Crack the eggs one at a time into the mixture, incorporating each fully before adding the next. Use a wooden spoon or dough whisk to blend until smooth.

Gradually mix in 2 cups of the remaining flour, stirring until a sticky dough forms. Add the softened butter in batches, mixing well after each addition.

Sprinkle in another 1¾ cups of flour, turn the dough out onto a floured surface, and knead for about 10-12 minutes until smooth and elastic.

Transfer the kneaded dough to a greased bowl, cover it, and let it rise for approximately 3 hours, or until doubled in size.

Gently punch down the dough to release excess air, cover tightly with plastic wrap, and refrigerate overnight.

On day two, remove the dough from the refrigerator, let it rest for 30 minutes, then divide for shaping. Place the shaped brioche in greased loaf pans and cover to rise until doubled, about 2½ to 3 hours.

Preheat your oven to 350°F (180°C) and bake for 37-40 minutes, or until golden brown.

Brush the tops with the sugar-water glaze and let cool in the pan for 5 minutes before transferring to a wire rack.