Espresso and Lime

1 Combine 1 cup of flour, 1 packet of yeast and 1/2 cup of warm whole milk into the bowl of your stand mixer
2 Cover tightly with plastic and rest for 45 minutes
3 Add 6 eggs, 3 cups of flour, 1/2 cup of sugar and 2 teaspoons of salt directly on top of the yeast sponge
4 Knead with the dough hook on medium high for 10-14 minutes, stopping to scrape the sides and bottom of the bowl every 3-4 minutes
5 Once the dough begins to pull away from the sides of the bowl, add 2 sticks of softened butter, 1 tablespoon at a time, allowing each tablespoon about 60 seconds of mixing to incorporate 
6 Once the butter is fully incorporated, knead for an additional 5-7 minutes
7 Transfer the dough into a large buttered bowl and cover tightly with plastic 
8 Rest the dough for 90 minutes
9 Once the dough has doubled in size, transfer it onto a floured surface and divide it in half
10 Divide each half into 6 equal portions
11 Gently flatten one portion into a long oval. Fold the top of the oval over to a little past the mid way point and then fold the bottom up. Rotate the dough 90 degrees and gently flatten it into a rectangle and roll tightly as you would a cinnamon roll (beginning on the short end)
12 Repeat this fold on all twelve portions
13 Place 6 rolls, seem side down, into a buttered bread pan
14 Repeat with the remaining 6 rolls in a second pan
15 Cover the bread pans with plastic wrap and rest for 90 minutes
16 Preheat oven to 375 degrees
17 Remove the plastic wrap, brush with the egg wash and sprinkle with sea salt
18 Bake at 375 degrees for about 25 minutes or until you have an internal temperature between 190-200 degrees
19 Allow the bread to rest in the pans on a cooling rack for 5 minutes and then transfer them directly onto the cooling rack to cool for about 1 hour
20 Store in an airtight container at room temperature