Step 1

Add all the ingredients except the liquid sweetener to a large bowl and mix until combined. Knead the dough for at least 5 minutes or until the dough becomes soft and elastic. If you're using a stand mixer, use the dough hook and knead until the dough is smooth and comes away from the sides of the bowl. If the dough is a little dry, add a little more milk and knead again. If the dough is still sticking on the bowl, add a little flour and knead again. The softer your dough is, the softer your brioche buns will be!

Step 2

Leave the dough in the bowl and cover with a damp tea towel (the damp towel prevents the dough from drying out). Leave it in a warm area to double in size for at least 1 hour. You can also leave it to rise in the fridge overnight, as long as you allow the dough to come to room temperature before you use it the next day.**

Step 3

When the dough is puffy, divide it into 8 even parts (about 90g each). Shape each part into a smooth round ball. Arrange the balls on a lined baking tray with about 5 cm (2 inches) between each one. Cover the tray with a damp tea towel and leave it in a warm area to rest for another 30 minutes - 1 hour. The dough should increase in size by around 50%.

Step 4

When the dough is puffy again, preheat the oven to 180°C (350°F).

Step 5

Bake the buns the oven for 15-20 minutes or until the surface is golden brown. The buns are ready when you can tap the bottom of one and it sounds hollow.

Step 6

To make the brioche glaze, combine the liquid sweetener with 1 tablespoon of water. When the brioche buns are still hot, brush the top with the sugar glaze syrup then allow it to rest.

Step 7

Enjoy the brioche immediately. Like all home-made breads, the brioche is best eaten the day it is baked. Alternatively, store the buns in an airtight room temperature for 3-5 days or in the freezer for up to 1 month. Warm up the brioche before you eat it again!