Brioche Dough

1. In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
2. Add in the eggs, one at a time into the mixture and beat until completely incorporated.
3. In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
4.  Pour the wet ingredients into the dry ingredients and knead the dough until it forms a ball around the dough hook. If kneading using hands, continue kneading until the dough comes together and is no more sticky.
5. Start by adding in one piece of butter at a time, allowing it to fully incorporate before adding the next. Repeat until all the butter is incorporated.
6. Once all the butter is added, you will need to knead the brioche dough until it passes the windowpane test. This shall take around 20-30 minutes by hand depending on the amount of pressure you apply & around 10-15 minutes if using a mixer.
7. To check if the dough is ready, take a decent size piece of the dough and gently spread it out until you can see the light through it. However if the dough tears during this process, it is not ready. Mix for another minute and check again until it passes the test.
8. Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and allow to bulk ferment in a warm environment for one hour or until doubled in size. Alternatively, you can bulk ferment the dough overnight.

Assembly

1. On a lightly floured surface, using a rolling pin roll the dough out by applying pressure evenly into a rectangle about 12″ x 19″.
2. Using an offset spatula, spread the cream cheese evenly all over the dough, leaving a border around the edge. 
3. Wrap one third of the dough on the center, and then the other third on top. (See photo above)
4. Cut into 12 equal strips evenly of about 4 cm each using a pizza cutter or a sharp knife. 
5. Cut each strip into 3 parts using a pizza cutter and braid them as shown above. Wrap them keeping the braided side upwards and place into a greased muffin pan. 
6. Cover the braided knots with a plastic wrap and allow to proof in a warm environment until puffy for about one hour. Alternatively let it chill overnight in the refrigerator.
7. Towards the end of the proof time, preheat the oven to 350ºF (177ºC). Brush the knots with an egg white. Sprinkle generously with everything bagel seasoning. 
8. Bake for about 25-30 minutes or until browned rotating halfway through and cool. Enjoy! 
9. Store in an airtight container at room temperature for upto 5 days.