In a large bowl, whisk together the eggs, honey (or maple syrup), and starter until smooth. Stir in the softened butter. It may look a little clumpy—that’s okay.

Add the flour and salt. Stir until a soft, shaggy dough forms. Add 2–4 tablespoons of milk as needed to bring it together. The dough will be sticky and soft.

Cover the bowl with a lid or plastic wrap and let it rest at room temperature overnight (8–12 hours).

In the morning, lightly flour your hands and shape the dough into a log. You can divide it into three pieces and braid it, or simply press it into a buttered 9x5 loaf pan.

Cover with a tea towel and let it rise for 1–2 hours, or until puffy and slightly above the rim of the pan.

Preheat your oven to 375°F (190°C). Bake the brioche for 35–40 minutes, until the top is deep golden and the loaf sounds hollow when tapped.

Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to finish cooling.