Start by preparing the aromatic mix, combining the Rum (1 tablespoon), Sunkist Orange (1), and Honey (1 tablespoon) together. Let them marinate for 12 hours.
Next, in a large bowl combine the Fresh Yeast (2 gram), Type 0 Flour (50 gram), and Water (50 gram). Stir them together with a fork, then cover with plastic wrap and let it ferment for about 4-5 hours (depending on room temperature). The mixture needs to become all bubbling.
When the starter is ready add in Cream (200 gram), Oil (8 gram), Granulated Sugar (50 gram), aromatic mix, and Whole Milk (75 gram). Using the hook attachment of your standing mixer or by hand, knead the dough. As it starts to come together crack in one Type 0 Flour (250 gram), mix until it is completely absorbed. Next, add in the Egg (1). Keep kneading, you need to get a soft and elastic dough.
Transfer on an oily surface and fold it a few times.
The dough should be now firm, soft, and very smooth, with some bubbles of air inside. Transfer it into a large bowl, cover with plastic wrap and let it stand at room temperature for about 5 hours.
Next, transfer it into your fridge and leave it overnight.
The following day take your day out of the fridge. Cut it up into 7 small balls, each of 85 grams.
Line a bread pan with parchment paper, and lay the balls of dough 4 on one side and 3 on the other. Cover with plastic wrap and let it rest until it doubles in size, depending on room temperature this might take from 1 to 2 hours.
Next, brush it with a mix of Egg (1) and a splash of milk. Let it rest 1 more hour.
Preheat your oven to 350 degrees F (180 degrees C).
Bake the brioche in a preheated oven at 350 degrees F (180 degrees C) for 20 to 25 minutes.
Remove from the oven and let it cool down until it is lukewarm.