Brioche Hamburger Buns

In a large bowl, combine the warm milk, active dry yeast, and sugar. Give it a mix and let it rest for about 5 minutes until it becomes foamy and frothy.

To the yeast mixture, add the all-purpose flour, salt, and two eggs.

Using a stand mixer with a dough hook attachment, mix the ingredients on low speed until just combined.

Gradually add the room temperature butter, one piece at a time, and continue to mix until the butter is fully incorporated and the dough is smooth.

Form the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap.

Let the dough proof in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Turn the proofed dough out onto a lightly floured surface. Divide the dough into 4 equal pieces.

Shape each piece of dough into a smooth, round ball by tucking the edges underneath.

Place the dough balls on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof for another 30 minutes.

Preheat your oven to 350°F (175°C).

Uncover the buns and brush the tops generously with the beaten egg wash.

Bake for about 20 minutes, or until the buns are golden brown and cooked through.

Let the buns cool on a wire rack before slicing and serving.