Fresh Brioche Buns

Instructions

Combine the warm water, warm milk, sugar and yeast in a mixing bowl and leave to sit until the yeast begins to activate.

In a separate bowl, rub the flour, salt and butter together until a breadcrumb texture forms. Create a well in the centre of the bowl and pour in the yeast mixture a long with two eggs.

Combine the mixture using your hands to form a sticky dough, dust a clean work surface with flour and knead the sticky dough for 10 minutes.

Oil a mixing bowl, place the dough ball inside, cover with cling film and leave to rise until it doubles in size. This will take a couple of hours.

When the dough is ready, knock the air out of the dough and knead for 3 minutes. If too sticky, add a small amount of flour to the dough.

Split the dough in to 12 pieces, roll into balls and place on to a baking tray. Cover with oiled clingfilm and leave to rise until they've double in size.

When your dough is ready to cook, preheat the oven to 200C or 180C for fan assisted ovens. Tip some water in to a shallow baking tray and place in the bottom of the oven.

Beat one egg inside a jug, brush on top of the dough balls, sprinkle with sesame seeds and place in the oven for 20 minutes or until golden brown.