- 350g strong white bread flour
- 1tsp salt
- 35g sugar
- 2/3 tsp dried active yeast
- 1/3 cup milk (warmed)
- 3 large eggs
- 170g softened butter
- Combine flour, salt, sugar and yeast in mixer bowl, adding yeast to opposite side to salt.
- Beat eggs and add 2.5 eggs worth (reserve last ~1/2 egg in the fridge for glazing later) and warmed milk (lukewarm, not too hot!) gradually while mixing until dough is smooth and glossy.
- Slowly add softened butter about a tbsp at a time and continue to mix until incorporated. Be sure to do this slowly and stop and scrape down sides during mixing. Dough should become smooth and quite soft.
- Cover and chill dough overnight or for long enough to prove and butter to firm.
- Knock back dough and knead a few times before cutting into 8ths. Form into balls and flatten slightly on baking sheet allowing space to prove. Take the remaining beaten egg out of the fridge so they come to room temperature.
- Allow to prove at room temperature for 2-3 hours.
- Preheat oven to 190C and use remaining egg to egg wash the brioche buns. (Ensure egg is at room temperature as cold egg with deflate the proven buns!)
- Bake for 15-20 minutes until golden brown and hollow sounding when tapped on the bottom.
- Cool on a wire rack.
- Enjoy! They freeze well, but if you want them as buns, be sure to slice before freezing.