Instructions:
In a pot, heat the milk and dissolve the dry yeast. Once dissolved, turn off the heat and let it cool to room temperature.
In a bowl, combine flour and salt. Create a well in the center, add three eggs, and gradually pour in the milk with yeast (ensure it’s at room temperature).
Use a spatula to stir with surrounding movements. As the dough thickens, use your hands to continue kneading until you have a homogeneous mass.
Flour your countertop and place the dough on it. Stretch and add the butter. Knead for about 10 minutes. Don’t worry if it seems sticky initially; it will become more manageable as you knead.
Form the dough into a ball, place it in a bowl, cover it with a clean cloth, and let it ferment for 2 hours.
After fermentation, knead the dough for 3 minutes to release air.
Divide the dough into portions, shaping each into a bun roughly the size of a medium apple. Arrange them on a tray with waxed paper and let them undergo a second fermentation for 2 hours.
Preheat the oven to 190 degrees Celsius during the last 10 minutes of fermentation.
Beat the remaining egg and use it to brush each brioche. Sprinkle with icing or snow sugar for a shiny, golden finish.
Bake in the oven for 15 minutes or until the buns are soft, fluffy, and beautifully golden.
Savor the joy of baking and relish these delectable milk buns – a perfect blend of simplicity and divine taste. Enjoy! 🍞✨
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