Brioche hot dog buns

In a stand mixer combine all-purpose flour, a little sugar, salt and instant yeast, keeping the salt away from the yeast as they go in, then mix.

Whisk eggs into lukewarm milk.

With the dough hook running, slowly add the liquid and knead until it forms a ball; the dough will be wet.

Add room temperature butter bit by bit, letting each piece incorporate before the next.

Knead on medium speed about six to eight minutes until the gluten develops into long strands.

Oil a bowl lightly, add the soft dough, cover tightly with cling wrap and a tea towel.

Proof about an hour and a half to two hours.

Divide into six even pieces, about three and a half ounces each.

On a lightly floured surface roll each piece into a smooth ball, turn it over, flatten, and roll it up into a rope.

Pinch the seam closed underneath so it does not pop open, and roll to six inches long; place on a baking tray.

Avoid over-flouring the surface, which makes shaping difficult.

Cover with cling wrap and a tea towel and proof about 45 minutes, up to an hour, until an indentation stays when pressed.

Brush with egg wash all over and down the sides.

Bake at 375F / 190C for about 20 to 22 minutes until golden brown.

While hot, lay on a clean tea towel so steam softens the crust; cool.

Slice open and fill with a grilled hot dog and toppings such as mustard, ketchup or relish.