I wanted to share my results with following the thangzhong method with a sweet Easter bread (Kozunak ) traditional for Bulgaria and the Eastern Europe region. The bread is similar to brioche however with a bit less eggs and fat and more sugar.
I followed the conversion and raised the hydration level to 75% while accounting for the amount of hydration in eggs, butter, and milk. It took about 25 minutes for the dough to come together using my Kitchen Aid however raise and proofing times were much quicker. Usually for this bread, due to its heaviness, it takes at least 90 minutes per raise for the dough/loaf to double its size, however this time it happened in less than 40 minutes and the loafs actually tripled their size without over proofing.
The resulted bread is amazing- very light and airy and day 3 old leftovers are still tasting very fresh.
Thank you for the detailed explanation of this method!

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