Dissolve your yeast in the warm milk and let it wake up for 10 minutes.

Add flour, salt, sugar, and eggs into the yeast mixture.

Turn the stand mixer on with dough hook attached. Let the dough hook do its thing on medium-low speed until everything comes together, then add the butter, piece by piece.

Knead on medium for the first 8-10 minutes.

Let it rest for 20-30 minutes to relax and give gluten some time to develop.

Turn the mixer back on medium high speed, and let it work for another 15-20 mins.

Cover and let it rise somewhere warm for an hour, closer to an hour and a half.

Flip the dough over on a lightly floured surface. Divide into 8 pieces.

Shape the buns properly and let them proof for another 30-45 minutes under a kitchen towel.

Oven to 180°C when ready to bake. Whisk together that egg yolk and cream and brush it over your puffy buns.

Bake for 15 minutes or until they are golden and perfect.

Lower the oven to 150°C. Crack all the eggs into a bowl. Pour in the cream, add some salt and pepper, and blend it all with an immersion blender until it’s completely smooth.

Pour into your slightly greased with olive oil glass dish. Fill a tray with hot water and place it on the rack underneath the one with the egg pan.

Bake for about 25 minutes. Let it cool a bit, 10 minutes, and then cut it into portions.

Assemble as you want, add whatever you want.