Brioche - Aliette de Bodard

Ingredients

• 250g bread flour or good-quality T45
• 125g whole eggs (around 4 large eggs, weigh with shell on)
• 125g butter in chunks
• 30g sugar
• 1 teaspoon salt
• 4g active dry yeast, or 10g fresh (about a teaspoon of active dry yeast)
• 3-4 tablespoons orange blossom water (to taste)
• 1 egg, beaten, for the glaze