Brioche buns

Warm the milk to between 85F and 115F, checking with a thermometer.

Add the active dry yeast and leave 10 minutes.

Mix the yeast and milk with a little flour and the sugar until a smooth batter; cover with plastic wrap and leave half an hour.

With the mixer on medium and dough hooks, add the remaining flour a spoonful at a time, adding the eggs when it gets dry, then the rest of the flour.

Add the salt, then the butter in pieces one at a time until the dough is smooth and shiny; mix another five minutes.

Put the dough in an oiled bowl, cover with plastic wrap and let it double, an hour and a half to two hours.

Punch it down, fold it over a couple of times and let it double again.

Turn onto a lightly floured surface, cut and weigh into balls of about 90 grams; roll each into a round ball with the palm.

Flatten each ball into a disc on a parchment-lined baking tray; cover with a kitchen towel 20 minutes.

Brush with egg wash and top with sesame seeds.

Bake at 200 degrees Celsius for seven minutes.

Lower the oven to 176 degrees Celsius and bake another 10 minutes.

To stop the tops cracking, put a baking tray of ice cubes in the bottom of the oven for moisture.