Golden Homemade Brioche Burger Buns

Warm the milk to 35–38°C (95–100°F), then in a small bowl combine 27 ml Milk with ³/₄ tsp Active Dry Yeast and 1 ¹/₄ tsp Sugar, letting it sit for 10 minutes until foamy.

In a mixing bowl, combine 75 gr Flour and ¹/₂ tsp Table salt, then add ³/₄ piece Eggs size M and the activated yeast mixture, stirring until a cohesive dough starts to form.

Knead the dough for 5 minutes, then gradually incorporate 3 tsp Butter piece by piece, kneading for an additional 10 minutes until silky, pliable, and elastic.

Shape the dough into a smooth ball, place it into a lightly oiled bowl, cover, and leave it to rise in a warm spot for 60 to 75 minutes until doubled in volume.

Divide the proofed dough into 2 equal portions, roll each into a tight sphere, place them spaced apart on a baking sheet lined with parchment paper, and flatten slightly with your palm.

Cover the buns loosely with a kitchen towel to proof a second time for 45 minutes until puffy, while preheating the oven to 180°C (356°F).

Whisk together the remaining ¹/₄ piece Eggs size M and 3 ml Milk, gently brush over the tops of the buns, and sprinkle evenly with ³/₄ tsp Sesame seeds.

Bake in the preheated oven at 180°C (356°F) for 18 to 20 minutes until deep golden brown, then transfer to a wire rack to cool before slicing.