Brioche

Make a dough starter as below,but with 2 tablespoons of water, 1 of sugar, and only 1 egg and 1/2 cup of flour. Let this sit for a day and a night.

Add 1 cup of flour, 2 TB of sugar, some more yeast, 2 large eggs, cold, and 8 tablespoons (113 grams) of very soft butter. (you can go up to 200 grams of butter with no problem, though I think this is overkill). Combine it all at once by hand, making sure everything is well incorporated, and beat with a spoon until smooth. You're not going to be able to knead this dough, because it will be very soft, so you'll have to just beat it until the glutens are developed. Let rise for two hours, deflate, and put in the fridge for another hour. Deflate again, and bag it in an oiled bag, and age for 6 hours to 2 days, to develop more flavor. Deflate again, shape into whatever form you like (I like braids on these things) and bake in an oven at 350 for as long as the challah. Make sure the brioche is glazed with egg beforehand.

(both challah and brioche recipes are from Beranbaum's "The Bread Bible"