Brioche Vendéenne

1 kg flour
230 gr white sugar
150 butter
50 fresh yeast
3 eggs (plus one for the end)
25cl milk
1.5 tea spoon of salt
3 table spoons of sour cream
2 table spns brandy or rhum
2 table spns orange flour water
Vanilla

bring to boil almost all the milk with a nice amount of vanilla in whichever form you want; basically I'm assuming you're kind of grown up and that you are able and willing to make some crucial choices for yourself.
once that's done, take it off the flame and through in, well maybe put it the butter to melt as well as the sugar.
put the last little amount of milk in a container with the fresh yeast and help it dissolve little by little mixing with a spoon or your fingers if you like that slimy feeling, it might turn you on or something.
once the butter and sugar are dissolved you can also put in the orange flower water and the brandy.
In another large bowl, put the flour, salt and then add the milk mix as well as the the three eggs and the cream. mix in the yeast mix as well. mix it all well until all the flour is incorporated. then take it out from the bowl and start needing it passionately for 15mn or so. you might at this point get carried away and yes, that's kind of normal and predictable. These things happen. let the dough rest for a while and then take out the gas and fold it in a few times. It should rest for 6 hours, but I end up letting all night in the fridge. watch out because it might really inflate a lot. Then you're supposed to roll iit out in 3 long thingies that you'll do your best at making plaits with. Let it rest another hour then stick it in the oven (that you'll have previously heated at 180 c. oh, no, before the oven, you must cover the outside of your brioche with the last egg using some kind of a brush. You should also cover it then with little sugar cristals, not sure how you'd call that. anyway, you can make them by putting some sugar in a pan on the flame, just before the sugar actually melts remove it from the pan and put it on a wooden surface kind of all together, it should form little lumps that you can cut up using one of those sharp japanese pretentious knifes.

you can use a rectangle tin to stop it from expanding too much but in that case you'll have to butter and flour that tin first of course. cook it for 45mn or so, just make sure the inside is actually cooked but be sure not to over cook it either.