Ingredients:

  • 1 cup (240ml) lukewarm milk (whole milk recommended)
  • 2 ¼ teaspoons (7g) active dry yeast (or 1 (0.6 ounce) cube fresh yeast)
  • ¼ cup (50g) granulated sugar
  • 3 large eggs, lightly beaten
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (226g / 2 sticks) unsalted butter, cold, cut into ½-inch cubes
  • 1 large egg
  • 1 tablespoon milk or water
  • Sesame seeds, poppy seeds, or coarse sugar (optional)

Instructions:

  1. Combine lukewarm milk, yeast, and sugar in the bowl of your stand mixer. Let stand for 5-10 minutes, until foamy.
  2. Add the beaten eggs to the yeast mixture. Gradually add the flour and salt, mixing on low speed with the dough hook until a shaggy dough forms.
  3. With the mixer running on low speed, add the cold, cubed butter, a few pieces at a time, allowing each addition to be incorporated before adding more.
  4. Increase the mixer speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. Alternatively, knead by hand on a lightly floured surface for 12-15 minutes.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down the dough gently to release the air. Turn the dough out onto a lightly floured surface and divide it into 8-10 equal pieces. Shape each piece into a smooth ball.
  7. Place the shaped buns on a baking sheet lined with parchment paper, leaving space between each bun. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.
  8. Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and milk/water for the egg wash.
  9. Gently brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds, poppy seeds, or coarse sugar, if desired.
  10. Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and the internal temperature reaches 190°F (88°C).
  11. Transfer the baked buns to a wire rack to cool completely before slicing and serving.