Brioche Buns – I used to sell these in packs of four occasionally but there’s more profit and less work in selling the full loaf.
These are light and delicious and robust – they don’t fall apart as burger buns and are just what the tired baker needs for a weekend brunch.
Hadn’t baked them for a couple of years but revived them for a fast-food brunch for good friends – first post-lockdown dinner event. They were perfect for a fish finger sandwich.
Anyway just posted the formula here
The PArtisan Baker 
What a good idea. Something to get me baking again. Yours lazily, Stig x
You heard Jay planning baking weekend September/October?