Pull-apart brioche buns

Directions

1. Dissolve the yeast in a small amount of lukewarm milk (22 °C). ≈ 4 min
2. Pour the all the ingredients into the bowl of a food processor, except for the butter, and then turn it on. ≈ 10 min
3. Once the dough has come together and no longer sticks to the bowl, add the butter in small pieces. ≈ 3 min
4. Knead until the dough no longer sticks to the bowl and reaches a temperature of 24 to 26 °C. ≈ 10 min
5. Cover the dough and let it rest, or place it in a warm oven at 28-33 °C to allow it to rise. ⏱ ≈ 20 min
6. Let it rise until its volume has doubled. ⏱ ≈ 1 hr
7. Give the dough a quick knead to release any trapped air, but be careful not to overwork it. ≈ 10 min
8. Divide the dough into balls, with some being slightly larger than others. ≈ 10 min
9. Butter the mussels and place them on a sheet of parchment paper. ≈ 3 min
10. Cover the bottom of the mold with the large balls. ≈ 3 min
11. Arrange the small balls on top, closely packed but without mixing them. ≈ 10 min
12. Place in a warm oven and allow the volume to double; the cooking time varies depending on the size. ⏱ ≈ 35 min
13. Coat with egg or milk. ≈ 4 min
14. Bake in the oven at 200-220 °C. ⏱ ≈ 35 min