Brioche buns

METHOD

1. Place the bread mix into a mixing bowl. Add the caster sugar, softened butter, eggs and milk. Mix until a soft dough ball forms.
2. Knead the dough for 5 minutes with minimal dusting flour. The dough will feel soft but will firm up during kneading.
3. Cover the dough with a damp tea towel or lightly oiled plastic and let it rest for 5 minutes.
4. Divide the dough into 4 equal pieces, roll each into a ball and gently flatten the bottoms against the work surface.
5. Arrange the dough balls on a lightly greased baking tray. Cover again and leave to prove in a warm place for 40-50 minutes, or until doubled in size.
6. Carefully remove the cover and brush the dough with the egg yolk and water mixture.
7. Bake in the center of a preheated oven at 210°C (410°F), Gas Mark 6½ for 15-20 minutes until deep golden brown.
8. Remove from the oven and let cool before serving.