Mini brioche buns

• 250 ml lukewarm water
• 3 tbsp milk
• 1 packet dry yeast (7 g)
• 2 tbsp sugar
• 450 g fine wheat flour
• 1.5 tsp salt
• 60 g butter
• 1 egg
• 100 g Baranja bacon, sliced

For brushing

• 1 egg
• 1 tbsp milk

1. Water should be lukewarm. Add 3 tablespoons of milk, sugar and yeast. Mix the ingredients with a wooden spoon and leave them for 5 minutes.
2. Mix flour and salt in a separate bowl.
3. Put the proofed yeast into the bowl of the electric mixer or a regular bowl. Add the beaten egg, then add the flour mixed with salt and room-temperature butter.
4. Knead the dough for at least 10 minutes; it needs to be well-kneaded. Add a bit more flour if necessary.
5. Transfer the dough to an oiled bowl, cover it with plastic wrap and leave it to double in size.
6. Once the dough has doubled in size, briefly knead it and form 50 g dough balls.

7. Cover a baking sheet with baking paper. Place the dough balls on the paper. Space them apart because the dough will rise. Cover with a kitchen towel and leave it for half an hour in a warm place.
8. Preheat the oven to 190 °C.
9. When the buns have risen, brush them with beaten egg mixed with a tablespoon of milk.
10. Bake for 13–17 minutes, or until the surface is golden brown.
11. Cool the buns on a cooling rack, then cut them in half.
12. For mini sandwiches, put a mix of leafy greens on the bottom, add sauce to taste and a piece of bacon.