Mexican Concha Sweet Cookie Topped Buns

Ingredients

• For Alice Medrich's brioche:
• 3 cups (425 grams) bread flour
• 2 1/2 sticks (280 grams) cold, unsalted butter
• 1 envelope active dry yeast (2 1/4 teaspoons)
• 1/3 cup plus 1 teaspoon (70 grams) sugar
• 1/4 cup warm water (105° F to 115° F)
• 5 large eggs, cold
• 1 tablespoon plain yogurt or sour cream
• 1 1/2 teaspoons salt
• For Rick Bayless' cookie tops and shaping:
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 2 cups all-purpose flour
• 2 tablespoons ground cinnamon or matcha
• 1 pinch salt
• 1 egg, beaten, for egg wash

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