500 g plain flour, sifted
3 tsp dry yeast
200 ml full cream milk, warmed
65 g caster sugar
1 tsp salt
2 whole eggs, whisked
1 egg yolk, whisked
1 egg white, whisked
250 g unsalted butter, room temperature
Preheat oven to 180 degrees.
Into a blender, add the flour. Make a well in the centre of the flour. Pour in the milk and yeast. Leave for 2 mins for the yeast to activate. Start mixing, then sprinkle in the salt, sugar and pour in the whole eggs and egg yolk a splash at a time. Mix thoroughly. Once a dough is formed, add the cubed butter. Mix a final time to combine, then knead the dough gently, pop into a bowl, cover with cling film and place in a warm area to rise for an hour.
Once rested, pop onto a platter in a bun shape, then cover with cling film and place in the fridge overnight.
Roll into a sausage shape and cut into 8 pieces. Roll 7 pieces into small buns. Cut the remaining piece into 7 pieces and roll into little balls to top the buns. Brush with half the egg white, then leave to rise for 30 mins.
Once rested, brush with the remaining egg white and bake for 5 – 8 mins.