In a glass cup, combine the warm water, milk, sugar and yeast. Leave this to stand for about 5 minutes until it’s foaming. Beat one of the eggs separately.
Using a stand mixer, or your hands if you don’t have one, mix the butter, flours and salt. Do this until it’s a breadcrumb like texture. If using the mixer this could take several minutes.
Beat in the yeast mixture (making sure you get all the sugar if it hasn’t dissolved) and the egg. Do this on a medium speed for several minutes until a soft dough has formed.
Shape the dough in to a ball, grease the inside of the bowl and return the dough. Cover with a damp cloth and place in a warm place. Leave to rise somewhere warm until it’s doubled in size. This could be anywhere between 1-3 hours. Do this based on size, rather than time.
Line a baking tray with a baking sheet. Divide the in to 8 equal portions. Use a scale to make sure they are equal.
To shape them , roll into a ball and flatten gently against a lightly floured surface. Make a cage shape with your hand against the surface with the dough inside. Move around in a circular motion until the buns have shaped well.
Arrange on the tray, relatively well spaced. Allow to rise for another 1-2 hours in a warm place.
While they are rising preheat the oven to 205°C(185°C Fan).
Make the egg wash by beating the egg and adding a splash of water. Using a pastry brush, brush a small amount over the top of each bun.
Add another tray underneath the oven shelf with a small amount of water in it. This will create steam to help the buns keep moist. Place the baking tray on the shelf and bake for 15-20 minutes.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/bread/brioche-buns/