Brioche buns, very tender

The brioche buns They seem like a great proposal for breakfast. We can open them and fill them with both sweet and savory proposals. They are delicious accompanied by fruit jams but also filled with cold cuts to start the morning with strength.

The weekend is the only time I can find to prepare them. Elaborating them is simple, only the resting times, necessary for the dough to rise. It seems like 16 buns is a lot, but they'll be gone before you know it. It happens the same as with the people of Bilbao butter buns.

Ingredients

• 1/2 of strength flour
• 25 g. baker's yeast
• 250 ml. whole milk
• 70 g. of butter
• 30 g. of sugar
• 1 egg
• 2 teaspoons of honey
• A pinch of salt

Crafting

We undo the yeast in half a glass of warm milk and let it rest until it bubbles.

In a bowl, we put the flour, creating a volcano with the same. In the middle of the volcano we pour the remaining milk and the egg. We mix

Following , we incorporate the yeast and mix until it is integrated.

Finally we add the honey, the sugar, and the pinch of salt and butter in two times while we knead.

We transfer the dough to a sFloured surface and knead until it is flexible and does not stick to our hands.

We train a ball and the let rest for 2 hours in a bowl covered with plastic wrap

Time passed we degas the mass, kneading it for a few minutes. We divide the dough into 15-20 portions and give them an elongated, bun shape.

Brush with milk and let it rest for 1/2 hour covered.

While we preheat the oven to 180º.

After the resting time, we introduce the buns in the oven for 15 min.

We take out of the oven and leave rest on a wire rack.

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