Add <quantity>2</quantity> eggs and <quantity>35<unit>g</unit></quantity> of milk to a stand mixer bowl

Add <quantity>245<unit>g</unit></quantity> of high gluten wheat flour and <quantity>25<unit>g</unit></quantity> of sugar

Add <quantity>3<unit>g</unit></quantity> of salt and <quantity>3<unit>g</unit></quantity> of dry yeast

Fit the mixer with the hook attachment and mix on low speed to form a smooth dough. Scrape the sides of the bowl from time to time to ensure all the ingredients are evenly incorporated

Increase the speed and knead for 5-10m until the dough is smooth and strong

Add <quantity>70<unit>g</unit></quantity> of butter and knead until it is completely incorporated and the dough is elastic

Transfer the dough to a countertop and shape into a ball

Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and rise

Unwrap the dough. The brioche dough is ready

Fill a pot with water and bring to a boil

Divide the dough into <quantity>100<unit>g</unit></quantity> portions

Flatten each portion into a disc and pull the edges to the center to form a ball. Place the seam side down

Wrap with your hands and gently press back and forth in a circular motion to form a smooth ball and seal the seam at the bottom

Line a tray with parchment paper and place the dough pieces on top, leaving plenty of space between each

Place the dough and the pot of boiling water in the turned off oven. Let the dough proof until it has doubled in size and is soft and airy. Remove from the oven

Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Whisk <quantity>1</quantity> large egg with <quantity>1<unit>tbsp</unit></quantity> of milk and brush the surface of each dough

Bake for 12-15m until deep golden brown. The brioche buns are ready

Use them to make the perfect burgers! Enjoy!