Brioche buns

Step 1

Combine the yeast, milk and 1 tbs of the sugar in a small bowl. Set aside for 5 minutes or until frothy. Combine flour, salt and remaining sugar in a large bowl and make a well in the centre.

Step 2

Pour yeast mixture and eggs into well. Stir until just combined (dough will be slightly sticky). Turn onto a well-floured surface. Knead for 5 minutes or until dough is smooth and elastic.

Step 3

Add butter, 2-3 pieces at a time, kneading well after each addition for 15-20 minutes or until incorporated. Transfer to a greased bowl. Cover. Set aside in a warm, draught-free spot for 1 1⁄2 hours or until doubled in size.

Step 4

Grease a baking tray with butter. Sprinkle with extra flour to lightly coat. Use your fist to knock back dough. Knead for 2-3 minutes or until smooth. Divide the dough evenly into 12 portions.

Step 5

Roll each portion into a smooth ball. Place on tray, leaving room for spreading. Set aside in a warm, draught-free spot for 1-1 1⁄2 hours to rise and double in size. Preheat oven to 200C/180C fan forced.

Step 6

Gently brush each brioche bun with extra egg and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown and cooked through. Serve warm or at room temperature.