Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.

Lightly mix the ingredients together using the dough hook.

Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.

Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.

Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.

The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.

Lightly oil a large mixing bowl.

Place the dough inside the bowl.

Cover the dough with a clean tea towel.

Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).

You will need to portion the dough for 24 arms, 12 heads and 12 bodies.

Remove 100 g of the dough for the arms.

Weigh the rest of the dough, and divide this number by 12 to calculate the weight of each Brioche Mummy.

The heads should be slightly bigger than the bodies. A suggestion is to make the heads 45 g and the bodies 35 g.

Roll the dough for the heads into a round ball.

Roll the dough for the bodies into a round ball, and then flatten them slightly so that they are oval in shape.

Arrange the heads and bodies on a large baking tray lined with baking paper.

Pinch off small pieces from the reserved dough to form the arms.

Use a sharp knife to cut an incision in the bodies to form the legs.

Place the baking tray somewhere warm for about 20 minutes, or until the dough has puffed up slightly.

Preheat the oven to 200°C/392°F (without fan).

Brush each Brioche Mummy with some milk.

Bake for about 15-20 minutes, or until the buns are lightly golden. Check at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.

The buns are cooked if an internal thermometer reads 85°C (185°F).

Gently remove the buns to a wire rack, and leave them to cool completely.

Whisk the egg white until it is white and foamy.

Add the icing sugar (powdered sugar).

Continue whisking on medium-high speed for about 5 minutes until the mixture is thick and white.

Transfer the royal icing to a small disposable piping bag.

Cut a small opening in the piping bag.

Attach the candy eyes to the buns with some royal icing.

Then pipe lines over the buns in a zigzag pattern.

Let the icing set before serving.