Brioche Buns

Whisk the yeast, 2 tablespoons warm water, and sugar. Leave for 10 minutes. Add eggs.

In a large bowl, sift together the flour and salt, and add the remaining sugar.

Make a well in the flour and pour in the eggs and yeast mixture.

Use a fork and then your hands to bring the dough together; it will be quite sticky.

Turn out the dough onto a lightly floured work surface.

Knead the dough for 10 minutes until elastic but still sticky.

Put in an oiled bowl and cover with cling film. Leave to rise in a warm place for 2-3 hours.

Gently knock the dough back on a lightly floured work surface.

Scatter one-third of the cubed butter over the surface of the dough.

Fold the dough over the butter and knead gently for 5 minutes.

Repeat until all the butter is absorbed. Keep kneading until no streaks of butter show.

Brush the brioche molds with melted butter and set them on a baking sheet.

Divide the dough in half. Roll 1 piece of dough into a cylinder, 5cm in diameter, and cut it into 5 pieces. Repeat with the remaining dough. Roll each piece of dough into a smooth ball.

Pinch one-quarter of each ball, almost dividing it from the remaining dough, to form the head. Holding the head, lower each ball into a mold, twisting and pressing the head onto the base. Cover with a dry tea towel and leave to prove in a warm place for 30 minutes.

Preheat the oven to 220°C. Mix the egg and salt for glazing. Brush the brioches with egg glaze. Bake for 15-20 minutes until brown and hollow sounding when tapped; unmould and cool on a wire rack.