Homemade warm, sweet and delicious soft flaky French brioche buns. Make it and bake it! (See brioche prep and baking tips in post and recipe card notes)
Turn the dough into a smooth ball, cover with some flour and a kitchen cloth and place in a warm but dry environment for 2 hours to rise.
05After 2 hours of rising, your dough should have doubled in size and have cracks on top. Test by poking into the dough with your finger, you should be able to feel soft airy dough going getting pressed down. Work out the dough shortly so that the extra air comes out. At this point I keep the brioche dough in a covered bread proofing bowl overnight out or in the fridge to rest.
06The next morning, work out your dough once again with some extra flour and form into 8 equal balls. Place into a greased mold and keep to rise again for 1/2 hour. Once they have risen again, preheat your oven to 180 Celsius/356 Fahrenheit and mix 2 egg yolks together and brush the yolk on top of the rolls so that they will have a golden finish.
07Bake for 20-25 minutes, at 180 Celsius/356 Fahrenheit, or until the homemade brioche is done (check and poke into the bread with a skewer, if it comes out clean, it's ready).
08Keep the freshly homemade baked brioche bread to cool on a cooling rack.