If all the ingeridents are at room temperature the outcome will be a lot better. Otherwise the bread might en up cracking. Every oven is different, please make sure you look at the brioche when it's in the oven. It can go very fast and the crust gets burn. If you see the crust getting very golden and there's still a lot of time left, lower the temperature and open the oven door a little bit. You might have to add an additional minute or two upon the existing time.