Brioche Buns

Simple brioche buns, takes about 2-4 hours

===== Ingredients =====
-215g water
-45g milk
-8g yeast
-40g sugar

-2 eggs (use one for egg wash)
-500g flour
-5g salt
-2.5tbsp softened butter

Tangzhong method:
50g flour
250g water

80g water
45g milk
8g yeast
40g sugar

450g flour
1egg
5g salt
2.5tbsp butter

===== Instructions =====
1. Combine water, milk, yeast, sugar in bowl and allow to activate about 5 minutes
2. Combine flour and salt, cut in butter and mix until crumbly. Mix in yeast mixture and one egg. Combine until rough dough forms.
3. Remove dough from bowl and knead on counter until smooth and elastic. A scraper can help, the dough will be sticky.
4. Return dough to bowl, cover and rise 1-2 hours until doubled.
5. Cut dough into 8 balls, cover and rise 1-2 hours until doubled.
6. Heat oven to 400F. Brush remaining egg over dough while oven heats. Bake about 15 minutes until golden brown.

Tangzhong method:
1. Cook tangzhong first, until thick slurry forms. Allow to cool until lukewarm.
2. Continue recipe as usual, adding cooked tangzhong to dough while mixing.