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PdfPour 150g warm milk and crack 1 large egg (room temperature) to a large bowl, add in 30g sugar and 5g yeast. Stir until sugar and yeast are dissolved.
Add in the same bowl 330g bread flour. Roughly mix until all of ingredients are combined. Gently knead the dough for 2-3 mins, then cover and let it rest for 20 minutes.
After 20 minutes, gluten has started to form so it’s easier to knead by now. If you use stand mixer, add the dough and 70g butter (divide to 2-3 times) to knead for 12- 15 minutes or until the dough is elastic and pass windowpane test. If kneading by hands, add in 70g butter and knead until the butter is melted and knead for 12- 15 minutes until the dough is smooth and stretchable.
Form into a smooth round ball, cover and let the dough proof for 1 – 1hour and 20 minutes in room temperature or until double in size.
Deflate and get all of the air bubbles out, divide the dough into 8 equal pieces. Make the dough into small round balls, put into a large baking tray to proof for another 50 minutes – 1 hour until double in size.
Prepare egg wash: 1 large egg yolk, 1 tbsp milk, brush all of the brioche buns with egg wash. Sprinkle with sesame seeds (optional)
Bake in preheated oven at 375F for 13- 15 minutes or until dark golden brown. Cool the brioche buns in a cooling rack.