- 1 pck. active dry yeast
- 80 ml warm milk
- 2 tbsp. sugar
- 300 g Küchenmeister Wheat Flour T405
- 1/4 tsp. salt
- 3 eggs (lighlty whisked)
- 120 g butter (room temp. in 2cm pieces)
- 1 egg (lightly whisked)
- 1 tbsp. sesame seeds (optional)
In a small bowl, stir together the yeast, milk and 1 tablespoon of sugar. Cover the bowl and leave to proof for ca. 5 minutes, or until frothy. Mix together the flour, salt, and remaining sugar and create a well in the center.
Pour the yeast mixture and whisked eggs into the well and stir until just combined. Tip the dough out onto a well-floured surface and knead for 5 minutes, or until the dough is smooth and elastic. Add the butter 2-3 pieces at a time, kneading well with each addition until well incorporated (ca. 15-20 minutes). Place the dough in a greased bowl, cover with plastic wrap, and leave to rise for ca. 50 minutes, or until the volume has doubled in size.
Line a baking sheet with parchment paper. Punch the air out of the dough and knead for another 2-4 minutes, or until the dough is smooth again. Divide the dough into 12-14 equal portions. Roll each portion of dough into a ball, and place on the prepared baking sheet, leaving enough room between each ball for spreading. Cover the buns with plastic wrap, and again leave them to rise in a warm place for 1.5 hours.
Preheat oven (conventional 200°C /convection 180°C). Brush each brioche bun with the remaining whisked egg and sprinkle with sesame seeds. Bake the buns for 15 minutes or until they are golden brown. Remove from the oven, cool briefly on the baking sheet, before transferring them to a wire rack to cool completely.