In a small bowl, mix warm milk and yeast. Let rest for 5 minutes until slightly foamy. In a large bowl, combine flour, sugar, and salt. Add softened butter, oil, egg, and the milk-yeast mixture. Knead for 8–10 minutes by hand or with a stand mixer until the dough is smooth and elastic.

Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Let the balls rest for 10 minutes, this relaxes the gluten and makes rolling easier. If using homemade chocolate cream: Melt cream + chocolate, mix until smooth. Let it cool slightly so it thickens. Transfer to a piping bag and pipe 8 long chocolate logs.

For each dough ball: Roll it out into a small rectangle. Pipe or spread a line of chocolate along the center. Fold/roll the dough only up to the halfway point. On the unrolled side, cut 8 thin strips lengthwise. Lift and lay/twist each strip over the rolled half to create the braided look. This is the signature Archer-style shaping method.

Place each shaped brioche in a small tin or on a lined tray. Cover lightly and rise for 30–45 minutes until puffy.

Bake at 175°C (top/bottom heat) for 17-18 minutes until golden.

Immediately brush generously with melted butter. Cover with a clean kitchen towel and let rest for at least 1 hour. This makes the buns extra soft and keeps the crust tender.