DAY 1:

Preparation: Remember to take the butter out in good time, so it will be soft when you need to use it.

Brioche dough: Start by warming the milk and put it in a mixing bowl. Add the yeast and sugar and stir until dissolved. Add salt, egg and flour and stir for about 10 minutes until the dough is smooth, homogeneous and releases the edges of the bowl. Then add the butter in cubes, little by little, the dough should absorb the butter before you add more. Let the dough run for about 5 minutes after all the butter is absorbed until it is nice and shiny. Cover the bowl with cling film and leave to rise for 20 minutes at room temperature and then refrigerate overnight.

DAY 2:

Shaping: Start by grating the cheese on a grater and set aside. Remove the dough from the fridge and let it rest for 10-15 minutes before continuing. Divide the dough into 8 or 12 equal pieces and roll each one into balls. Then roll each ball into a flat circle and place cheese in the center. Gather the 4 ends in the center and then press the edges together. Then take the 4 new ends and bring them together in the center to seal the filling. Turn the bun round and gently roll it into a round shape. Place the filled brioche buns in the bread oven. Let them rise with the lid on for 45 minutes until doubled in size. Preheat the oven to 210 degrees and place a rack in the center of the oven.

Baking: Brush the buns with egg and put the lid on. Bake them for 15 minutes with the lid on and hereafter turn the oven down to 180 degrees and bake them without the lid for about 20 minutes until they are golden.

Garlic butter: While the buns are baking prepare you need to prepare your garlic butter. Melt butter and finely grated garlic in a casserole and let it simmer for 2 minutes before you take it off and add finely chopped basil.

Serving: As soon as your buns are out of the oven, brush them with garlic butter and enjoy them warm. The buns are best warm, otherwise the cheese will set. You can warm them in the oven the next day.