1. Mix eggs, milk and water together in the bowl of a stand mixer.

2. Add flour, yeast, salt and sugar to wet ingredients.

3. Mix on lowest speed for 4 minutes, followed by 3 minutes on medium speed.

4. Return mixer to lowest speed and add the softened butter a few pieces at a time. Mix until all butter is incorporated.

5. Remove dough from mixer and place in an oiled mixing bowl. Cover with plastic wrap and place in fridge for 18–24 hours.

6. Retrieve dough from fridge and turn out onto a well-floured surface. Punch down and divide into two equal pieces.

7. Spray an 8- by 4-inch pan with cooking spray. Preheat oven to 360°F.

8. Turn dough flour side up and roll each piece into a tight ball. Place each ball, seam side down, side by side in your oiled pan. Cover with oiled plastic wrap and allow to rise for 60–90 minutes, or until dough has risen to one inch above the pan.

9. Remove plastic wrap and lightly brush the top of your dough with heavy whipping cream. Immediately place in oven and bake for 40 minutes, rotating once midway through bake, or until internal temperature has reached 185°F.

* The use of grams as a measurement in baking recipes provides the cook with increased accuracy.