Name: Brioche au Sucre
Yield: Makes 12
Ingredients: ½ cup whole milk, warmed to 110°; 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons); 3 tablespoons granulated sugar; 1½ teaspoons kosher salt; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; 4 large eggs, room temperature; 2 tablespoons nonfat dry milk powder; 2¾ cups bread flour, plus more for surface; 14 tablespoons unsalted butter, cut into pieces, room temperature, plus more for bowl and pan; ¾ cup Belgian pearl sugar, divided

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Photo by Laura Murray, food styling by Judy Mancini.

The bread dough in this recipe gives these sweet buns stretch, structure, and chew. If you can’t track down Belgian sugar, use whatever pearl sugar you can find.

Recipe notes