Activate the yeast: dissolve it in the warm milk-and-water mixture with a tablespoon of sugar, cover with plastic wrap and leave for about 10 minutes until a foamy cap rises.

Meanwhile, sift 250 g of flour into a bowl, add the salt, the yolks and the butter melted together with the remaining sugar.

Pour in the activated yeast and knead the dough. If it's too sticky, work in the remaining flour.

Gather the dough into a ball and leave it in a warm place for 1.5-2 hours.

Punch the risen dough down and give it some "stress therapy" - slam it on the counter a couple of times.

Divide the dough into portions, roll them into balls and place in molds. A regular muffin tin works perfectly.

Let the brioche buns proof for another 40 minutes or so.

Bake in an oven preheated to 190°C (375°F) for 20 minutes. Test with a skewer or a match.

Cool the baked buns and decorate if you like. Just look at that magical pull-apart crumb. Enjoy!