Brioche Buns

Preparation

In a medium bowl, add the flour, salt, sugar, and instant yeast. Whisk to combine.

Add milk to the bowl of a stand mixer fitted with a dough hook attachment and pour the dry ingredients over top. Mix on medium speed to combine, about two minutes. Add the eggs one at a time while mixing, letting each fully incorporate before adding the next. Stop the mixer and scrape the sides of the bowl.

Continue mixing on medium speed and add the butter a tablespoon at a time, letting each piece incorporate before adding the next. Let mix on medium speed for about 10 minutes, stopping the mixer every couple of minutes to scrape down the sides. The dough should be a little sticky and very stretchy. Scrape the dough into a large bowl greased with a little butter or cooking spray. Cover with a damp towel and let proof in a warm place until it has almost doubled in size and feels full of air, about an hour and a half.

Dump out the dough onto a work surface and divide into 10 even pieces with a bench scraper or serrated knife. Shape each into a ball as best you can and place onto a parchment-lined baking sheet, leaving room in between for them to expand.

To make your egg wash, whisk together the remaining egg, water, and a pinch of salt in a bowl. With a pastry brush, coat each bun lightly in egg wash. Cover the buns with a damp towel and let proof in a warm place for about an hour. They should almost double in size. Brush each with more egg wash and sprinkle sesame seeds on top.

Place into a preheated 375°F oven for 15–20 minutes or until golden brown and baked through. Let cool before enjoying.