In a small bowl or 2 cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes. In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
Place a metal baking sheet in the oven. Gently brush the top of the brioche loaf with the eggwash. Sprinkle the brioche loaf with pearl sugar. Place the loaf pan on the metal baking sheet (which has been preheating in the oven). Bake the brioche loaf for 30-35 minutes, or until it is lightly golden.
Place 8 pieces of dough into each pan. Cover the pans with a clean tea towel, and place the pans somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly. Meanwhile, preheat the oven to 220°C ( 428°F) (without fan). Place a metal baking tray in the middle of the oven.
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The dough should feel soft, pillowy, and delicate. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. In a small bowl, microwave the apricot jam for 15 seconds. With a pastry brush brush the top of the bread with a thin layer of the jam. Add a sprinkle of the pearl sugar.

Add salt to rested dough, and beat on low speed until combined, about 30 seconds. Add butter in 3 to 4 additions, mixing well on medium speed until fully incorporated after each addition.
Ingredients 3 1/3 cups all-purpose flour 500 g; use scoop and swipe method for cups; use bread flour if you want chewier buns 1 cup warm milk 250 g; 105F 1/4 cup warm water 50 g, 105F 1 1/2 tsp traditional dry yeast 7 g 2 tsp white sugar 12 g; plus a pinch for yeast activation 1 1/2 tsp kosher salt
Combine the yolk of 1 egg, whole eggs, and room temperature butter in the bowl of a stand mixer. Pour in yeast mixture and mix to combine. In a separate bowl, combine potato flour, all purpose flour, sea salt flakes, dry milk powder, and the rest of the sugar. Stir to make sure they are well combined. Melt 1/3 cup butter and allow to cool. In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl. Step 1. Heat the oven to 350 degrees. Season the chicken with salt and pepper and set aside. Heat 1 tablespoon of the butter and the olive oil over high in a large skillet. Once hot, sear the thighs in batches to avoid crowding, flatter sides down, until golden, about 4 minutes, then turn and sear the other sides briefly, just to cook the Iu4NuR.
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    • brioche bun recipe in grams