In a large bowl, dissolve the yeast in the milk and add the sugar.

Let it rest for 5 mins.

Then add the flour, salt and the egg and using an electric mixer, knead for 2 mins.

Add the butter and knead for another 3 mins, the dough should come off the surface easily.

Cover the bowl with a tea towel and let the dough rest for 1 hour- it should have doubled in size

Dust a clean surface with flour and add the dough.

Using a scale, divide the dough with a dough cart into 8 equal portions (80-100g each)

Line a baking tray with parchment paper.

Roll and form the dough balls

Press the piece of dough lightly onto the workstation with your cupped hand (claw). Make a circular motion with your hand while letting the piece of dough slide on the table. Make sure that the dough piece does not slip through and that the end of the dough piece always stays at the bottom.

Place them on a lined baking tray. Make sure to leave some space between the buns

Cover again with a tea towel and let it rest for another 30 mins.

Preheat oven to 180°C.

Combine egg and milk and brush over the brioche buns.

Sprinkle the buns with some sesame seeds if you like

Bake them for 18- 20 mins and let them cool down a bit and enjoy!