It is best used up within a few days of baking, but freezes well if you end up with extra (or want to freeze the second loaf).
If you are using this recipe for other recipes requiring brioche dough (babka, rolls, etc), you’ll want to use the dough after the first proof in the fridge.
After the first proof in the fridge, dough can be wrapped tightly in plastic wrap or placed in an airtight container and frozen. Dough works best if used within 1-2 weeks and allowed to thaw in the fridge for 6-8 hours (or overnight) before using.
Adapted from
Flour, Too.