Pain au lait buns (shaped from brioche dough)

Weigh the dough into 300 g portions and shape each into a tight, even log; cut each log into 10 equal pieces and roll into balls.

Rest about 10 minutes; if the room is above 70F (21C), rest them in the refrigerator.

Flatten each ball, fold to the center and press into a half-moon with the palm, fold again and seal the sides, pressing harder at the ends to make them slightly pointed.

Place seam side down on lined baking trays; cover with greased plastic wrap or a wet towel.

Proof about 2 hours or until tripled in size; in a cold room, put a saucepan of boiling water in the oven as a proofer.

Brush with egg wash and make deep scissor cuts along each bun's shape; sprinkle with pearl or castor sugar and drizzle egg wash over the sugar.

Bake in a very hot oven at 450F (230C) no more than seven minutes; do not overbake.