Layers and layers of flakey bread

Laminating dough and butter together is very intimidating but so incredibly satisfying. Rolling out dough and layering in butter, folding, letting it rest, rolling, making layer after layer of dough and butter. This recipe was not nearly as complicated as some that I've seen. We had a very full Memorial Day of yardwork and garage cleaning (exciting right?) - but this recipe was great to have a few minutes to work on it - then let it sit to rise or park in the fridge for a while. At the final rise - I was a bit disappointed thinking my loaves had not risen enough. I gave them an egg wash and hoped. When the timer went off - I was amazed at the beautiful loaves coming out of the oven. Flakey and amazing. We sliced up a loaf dinner and this bread was so delicious. The next day we toasted it and added butter and cinnamon sugar - amazing. I am curious how they would be as French Toast - likely amazing, I may have to give it a try!

Flakey Honey Brioche Bread
2/3 cup warm whole milk
2 1/4 teaspoons instant yeast
1/4 cup honey
5 eggs - 4 used in dough, plus 1 egg beaten for brushing
3 1/2 - 4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
4 tablespoons (1/4 cup) salted butter, at room temperature
1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces

1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12x18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight.
5. Meanwhile, butter two (9x5 inch) bread pans.
6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12x18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.
8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.