Warm the milk, transfer to a bowl and crumble the cube of yeast over the milk. Allow the yeast to dissolve in the milk while you prepare the remaining ingredients. It will not completely dissolve in the milk as traditional dry yeast will.
Meanwhile, in the bowl of your mixer with a dough hook attached, add the sifted flours, salt, and sugar.
Add the eggs, lightly beaten, butter, honey and orange and lemon zest and mix on the low setting until just combined.
With the mixer running on low speed, slowly add the milk/yeast mixture. When the dough has come together, increase the mixer to the next speed for about 5 more minutes.
The dough is slightly sticky but do not add more flour to it. When the dough is soft and elastic, transfer to a bowl and cover.
Place in the oven with the light on and let sit for an hour.
After an hour, divide the dough into 12 -90 gram balls. Remove a 15gram portion from each ball in order to form the "tuppo". Brush with egg wash (mix 1 beaten egg with 1 tbsp of milk) then make a deep indentation in each ball using your thumb and nestle the "tuppo" in the base of the brioche. Brush the tuppo with egg wash as well.
Transfer to a parchment paper covered baking sheet and continue with the remaining dough.
Place in oven with the light on and allow to rise for 3 hours.
Preheat oven to 350F.
Bake in the centre of the oven for 20 minutes or until the brioche are golden in color. Cool before serving.