620g flour (T45)
250ml full-fat milk, lukewarm
1 fresh yeast cube (42g)
100g butter, melted
a pinch of salt
For the glaze:
1 egg yolk
1 tbsp milk
To decorate the face and buttons:
Put the flour and sugar into a large mixing bowl with a pinch of salt.
Put the milk in a jug and crumble the yeast into it, stir to dissolve.
Pour the yeasty milk into the flour, add the melted butter and the 2 eggs and knead for 5 minutes. Shape the dough into a ball, put back in the bowl and cover the bowl with the tea towel. Leave to rise at room temperature for 45 minutes so the dough doubles in size.
After 45 minutes, turn the dough out onto a floured surface and knock it back by briefly kneading it. Divide into 8 portions and shape each into an oval. Form a head at the top, then make a lenthgways slit at the bottom and pull apart the two sides to form the legs. Make a diagonal slit on each side to form the arms.
Put the Boxemännercher onto two baking trays lined with baking paper, leaving enough space between them, as they will rise in the oven. Cover each tray with a damp tea towel and leave to rise for 30 minutes at room temperature.
Preheat the oven to 200°C fan.
After 30 minutes, beat the egg yolk with the of milk and delicately brush the tops of the brioche buns with the beaten egg glaze.
Bake the buns in the preheated oven for 15 minutes.
Put on a wire rack and leave to cool.
*You can put little smiling faces on the Boxemännecher by making some icing (mixing a little icing sugar with a few drops of water) and painting eyes and a mouth on each one with the tip of a pointy knife.