• Prep 3h 45m
• Cook 15m
• Makes 12

Ingredients​

• 2 tsp (1 sachet/7g) dried yeast
• 80ml (1/3 cup) warm milk
• 2 tbsp caster sugar
• 300g (2 cups) Lighthouse Bread & Pizza Plain Flour ( I use this brand flour for all baking)
• 1/4 tsp salt
• 3 eggs, lightly whisked
• 120g butter, at room temperature, cut into 2cm pieces
• 1 egg, lightly whisked, extra
• 1 tbsp sesame seeds ( optional)

Method​

• Step 1
  Combine the yeast, milk and 1 tbs of the sugar in a small bowl. Set aside for 5 minutes or until frothy. Combine flour, salt and remaining sugar in a large bowl and make a well in the centre.
• Step 2
  Pour yeast mixture and eggs into well. Stir until just combined (dough will be slightly sticky). Turn onto a well-floured surface. Knead for 5 minutes or until dough is smooth and elastic.
• Step 3
  Add butter, 2-3 pieces at a time, kneading well after each addition for 15-20 minutes or until incorporated. Transfer to a greased bowl. Cover. Set aside in a warm, draught-free spot for 1 1⁄2 hours or until doubled in size.
• Step 4
  Grease a baking tray with butter. Sprinkle with extra flour to lightly coat. Use your fist to knock back dough. Knead for 2-3 minutes or until smooth. Divide the dough evenly into 12 portions.
• Step 5
  Roll each portion into a smooth ball. Place on tray, leaving room for spreading. Set aside in a warm, draught-free spot for 1-1 1⁄2 hours to rise and double in size. Preheat oven to 200C/180C fan forced.
• Step 6
  Gently brush each brioche bun with extra egg and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown and cooked through. Serve warm or at room temperature.