Ingredients (For 24 buns):
- 500 gr of wheat flour (type 55)
- 150 gr of icing sugar
- a pinch of salt
- 25 gr of fresh yeast
- 250 ml of milk
- 3 eggs
- 150 grams of butter
- 4-6 tablespoons of flour
- beaten egg (for brushing)
- a little pastry cream (optional, to fill)
- a little sugar (to decorate)
Preparation of the recipe for Milk buns:
In a bowl, add the flour, salt and icing sugar, mixing everything well. Add the fresh yeast diluted in a little lukewarm milk. Keep wetting with the milk and mix, always stirring on the same side. Add the eggs one at a time and continue mixing. Add the butter to the point of ointment and knead well for a long time.
When you have the dough, let it rest at room temperature until it doubles or triples its volume.
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When it has grown enough, add 4 or 6 tablespoons of flour, continue to work the dough until it comes down and put it in the freezer until it hardens.
Remove the dough from the freezer and shape it into buns, working the dough on a floured surface.
Place the buns on a baking sheet covered with nonstick paper. If you wish, you can give them a few transversal cuts with the knife on the surface.
Cover them with a clean cloth and let them rest for 1 to 1.5 hours.
Remove the cloth, brush with beaten egg and if you wish, you can sprinkle a little sugar on top or fill them with a little pastry cream.
Bake the brioches in the preheated oven at 175ºC for 10 minutes and serve.
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