At a glance
You're looking at a labor of love here – these brioche buns need time (nearly a full day with the overnight fridge rest), but the process itself is pretty straightforward, especially if you've got a stand mixer to handle the heavy dough work. The trickiest part is working in all that butter; it'll look messy at first, but you'll end up with an incredibly soft, buttery dough that's totally worth the wait.
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The dough base
In a bowl, combine the milk, yeast, egg and half of the flour. Mix together, then sprinkle the remaining flour on top. Let it rest for 30–40 minutes. You'll know it's ready when the layer of flour on top starts to crack.
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The main dough
Add the sugar, salt, egg and one cup of flour to the base. This is where it really helps (unless you're a bodybuilder) to bring in some kitchen tech – ideally a stand mixer with a dough hook. Mix for a minute or two, until everything comes together nicely.
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Mixing in the butter
Add the rest of the flour and let the mixer work for at least 10 minutes, until the dough reaches the right consistency. Then start slowly adding the butter, a little at a time. For a moment it'll look like a total mess, but you'll end up with a gorgeous, butter-scented dough.
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