Brioche à Tête

Ingredients

• 2 ¼ tsp (7 g) active dry yeast
• ¼ c (60 ml) warm milk (100F-105°F [38-40°C])
• ¼ c (60ml) warm water (100F-105°F [38-40°C])
• ¼ c (50 g) granulated sugar, divided
• + ½ tsp (2 g)
• 2¼ c (281 g) all-purpose flour
• ½ tsp (2 g) salt
• 3 large (150 g) eggs, divided
• 8 Tbsp (112 g) unsalted butter, softened
• 1 tsp (5 ml) water