At a glance
You're making rich, buttery brioche buns that need some patience with multiple rises—starting with a 30-40 minute rest, a 2-hour room temperature rise, and ideally an overnight fridge rise for the best flavor and texture. The dough comes together in a stand mixer, and while adding the butter makes things look messy for a moment, you'll end up with a gorgeous, fragrant dough that's worth the wait before shaping and baking your chocolate-filled buns or swirls.
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Starting the dough
In a bowl, combine the milk, yeast, egg and half of the flour. Mix well, then sprinkle the remaining flour on top. Let it rest for 30–40 minutes. You'll know it's ready when the top layer of flour starts to crack.
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Making the main dough
Add the sugar, salt, egg and one cup of flour to the base mixture. This is where it really helps (unless you're a bodybuilder) to use a stand mixer with a dough hook. Mix for a minute or two, until everything comes together nicely.
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Adding the butter
Add the rest of the flour and let the mixer knead for at least 10 minutes, until the dough reaches the right consistency. Then start slowly working in the butter. For a moment it'll look like a total mess, but in the end you'll have a gorgeous, buttery-smelling dough.
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