Brioche dough:

• 345 g flour
• 33 g sugar
• 15 g salt
• 28 g fresh yeast
• 40 g egg yolk
• 65 g whole egg
• 90 g milk
• 90 g butter

For greasing and spreading:

• 50 g butter for greasing the mold
• 2 egg yolks mixed with 50 ml milk as an egg wash

For the brioche dough, heat the milk and butter until melted. Dissolve the yeast in the lukewarm milk.

Place all remaining ingredients in a bowl and knead in the food processor with the butter, milk and yeast mixture at low speed until the dough comes away from the sides of the bowl.

Let the dough rise in a bowl at room temperature for about 1.5 hours. Then punch down the dough and portion it into 44g pieces. You should have exactly 16 pieces, which you should shape into small balls and place in both greased halves of the myromy Brick. Cover and let the balls rise once more.

Preheat the oven to 180°C fan/convection oven. When the dough has doubled in size, gently brush the balls with the icing and bake for about 12–16 minutes until golden brown.

After cooling, turn the brioche out of the tin.

For burger sliders:Simply sprinkle some sesame seeds on the brioche and use them as burger buns.