How to make an easy Brioche Buns with no machine needed, no overnight proofing but so rich and flluffy.

Here's what you'll need:
2 whole eggs (large, room temp)
1 egg yolk
1/2 cup warm milk (125ml)
3 tablespoons sugar (45g)
2 tablespoons honey (25g)
2 teaspoons instant yeast (6g)
3 cups all purpose flour (375g) or bread flour in same weight (plus more for the counter)
1/3 cup unsalted butter(75g) adjust salt if using salted butter :)
1 teaspoon salt(5g)

Eggwash: 1 egg yolk and 2 tablespoons of milk
Bake in a (15 minute) preheated oven at 350F/180C for
22 minutes for convection
25 minutes for conventional oven
on middle rack

Notes:
--Please note that flour has different protein content, please add more up to 1/4 cup if you need to.
--You can use a standmixer too, please set at speed 2 for 8-10 minutes or until dough is smooth and elastic.

PORTUGUESE:
Aqui está o que você precisa:
2 ovos inteiros (grande, temperatura ambiente)
1 gema de ovo
1/2 xícara de leite morno (125ml)
3 colheres de sopa de açúcar (45g)
2 colheres de sopa de mel (25g)
2 colheres de chá de fermento instantâneo (6g)
3 xícaras de farinha multiuso (375g) ou farinha de pão no mesmo peso (mais mais para o balcão)
1/3 xícara de manteiga sem sal (75g) ajuste o sal se estiver usando manteiga com sal :)
1 colher de chá de sal (5g)

Lavagem de ovo: 1 gema de ovo e 2 colheres de sopa de leite
Asse em forno pré-aquecido (15 minutos) a 350F / 180C por
22 minutos para convecção
25 minutos para forno convencional
na prateleira do meio

Notas:
--Por favor, observe que a farinha tem diferentes teores de proteína, por favor, adicione mais até 1/4 de xícara se necessário.
--Você também pode usar um misturador padrão, defina a velocidade 2 por 8 a 10 minutos ou até que a massa fique lisa e elástica.

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