Brioche buns

Ingredients:

• 1 packet (7 g) of active dry yeast
• 1.5 cups warm milk (40° - 45°C)
• 0.5 cups sugar plus 1 tablespoon sugar
• 2 tbsp. l. olive oil
• 2 egg yolks
• 4.5 - 5 cups of premium flour
• 0.5 tsp salt
• 1 egg white
• Sorbet, jam or honey for serving

Preparation:

1. In a large bowl, dissolve the yeast in warm milk. Stir in 1 tablespoon of 0.5 cups of sugar and olive oil. Let sit for 10 minutes until the mixture foams.
2. Add the yolks to the mixture and mix well. Stir in 1 cup of flour, the remaining 0.5 cups of sugar, and salt. Cover with plastic wrap and leave in a warm place for 1 hour.
3. Using a whisk, whisk in the remaining flour, 0.5 cups at a time, using a wooden spoon if necessary when the dough becomes stiff. Turn it out onto a floured surface and knead for 5 minutes until smooth, adding flour 1 tablespoon at a time as needed to prevent the dough from becoming too sticky.
4. Place the dough in an oiled bowl and roll it around to coat the surface. Cover with plastic wrap and let it rise in a warm place for 1 hour, until the dough has doubled in size.
5. Divide the dough into 12 equal pieces, rolling each into a ball. Place the balls in muffin tins and set them in a warm place for another hour until the dough has doubled in size.
6. Preheat oven to 190°C. In a small bowl, whisk the egg white and sugar until the sugar is completely dissolved.
   
   Bake the buns for 18–20 minutes until golden brown. Then remove them from the oven and brush them with beaten egg white. Cool the buns in the pans.
7. To serve, cut the brioche in half and fill with a scoop of sorbet.