Category: TOPICS & CATEGORIES

Hani’s Malted Cinnamon Bun

Home bakers have closely approximated this signature pastry, which features a brioche dough, a brown butter and brown sugar schmear, and a signature malted cream cheese glaze. [1]
  • The Dough: Standard rich brioche dough, often incorporating a tangzhong (flour and milk cooked to a paste) for extra moisture and fluffiness. [1, 2, 3]
  • The Schmear: Mix about 1 cup dark brown sugar with \(\frac{1}{2}\) cup softened butter and a generous amount of cinnamon. [1, 2]
  • The Glaze: A mixture of cream cheese, powdered sugar, vanilla, and a few tablespoons of malted milk powder to achieve that distinct Hani’s Bakery flavor. You can read through one popular community attempt on Reddit Breadit. [1]
Recreating the exact viral pastries from Hani’s Bakery in NYC involves precision. Below are the exact structural measurements and standard conversions for their famous Malted Cinnamon Rolls, meticulously calculated for home bakers to yield a perfect batch of 12 bakery-sized buns. [1, 2, 3, 4]
1. Brioche Dough (Yields 12 Buns)
Hani’s style requires a traditional heavy-egg, high-fat brioche base. [1, 2]
Ingredient [1] Metric (Grams) US Volume / Standard Conversion
Bread Flour (~13% protein) 500 g 4 cups (spooned and leveled)
Whole Milk 120 g \(\frac{1}{2}\) cup
White Sugar 60 g \(\frac{1}{4}\) cup + 1 tbsp
Fresh Yeast (or Instant Dry) 20 g (or 7g Instant) 2 \(\frac{1}{4}\) tsp Instant Dry Yeast
Salt 10 g 1 \(\frac{1}{2}\) tsp fine salt
Eggs 150 g 3 Large eggs
Unsalted Butter (softened) 115 g \(\frac{1}{2}\) cup (1 stick)
2. The Citrus-Cinnamon Schmear
Unlike standard dry sugar fillings, Hani’s uses a cohesive paste (schmear) containing flour and golden syrup to prevent the gooey interior from leaking out during baking. [1, 2, 3]
he Citrus-Cinnamon Schmear (also referred to as Citrus-Cardamom Filling) used in Hani’s Bakery cinnamon rolls is a rich, spiced paste that incorporates browned butter and orange zest. [1, 2]
Citrus-Cinnamon Schmear Ingredients
According to high-quality re-creations and documented recipes inspired by Chef Miro Uskokovic, the filling consists of the following: [1, 2]
  • Dark Brown Sugar: 150g (approximately 1 cup, packed)
  • All-Purpose Flour: 25g (about 2 tablespoons)
  • Ground Cinnamon: 2 tablespoons
  • Ground Cardamom: 1.5 teaspoons
  • Browned Butter: 170g (prepared from roughly 200g of unsalted butter and cooled before mixing)
  • Golden Syrup: 60g (or Lyle’s cane syrup)
  • Large Eggs: 2
  • Orange Zest: Zest of 1 whole orange [1, 2]

Preparation Method
  1. Brown the Butter: Cook the unsalted butter over medium heat for 5–7 minutes until it develops a nutty aroma and brown solids form at the bottom. Let it cool completely.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the dark brown sugar, flour, cinnamon, and cardamom.
  3. Mix Schmear: Add the cooled browned butter, golden syrup, eggs, and orange zest to the dry mixture.
  4. Beat Until Smooth: Use a whisk or mixer to beat the ingredients until they form a smooth, spreadable paste. [1, 2, 3]

Application
Once your brioche dough is rolled out into a rectangle (typically 24 x 13 inches for a large batch), spread the schmear in an even layer across the surface before rolling into a log. For the best results, some bakers recommend chilling the dough for up to 2 hours after spreading the filling but before cutting, to ensure clean, sharp rolls. [1, 2]
Do you need the specific measurements for the Malted Cream Cheese Glaze that typically tops these rolls, or perhaps the Tangzhong starter measurements for the dough?

Greek Yogurt Parfait

Greek Yogurt Parfait

Greek yogurt parfaits are essentially a blank canvas for the culinary artist within all of us and are one of the healthiest desserts that anyone can whip up in just a few minutes. Begin with your favorite plain Greek yogurt, an ingredient loaded with probiotics that aid in gut health. Greek yogurt also contains essential minerals that help reduce inflammation, as well as iodine, which promotes proper thyroid function.

Once you’ve prepared a bowl of yogurt, it’s time to select from a seemingly endless list of delicious toppings. Chopped berries add some natural sweetness, granola is full of fiber and creates a delightful crunchy texture, and honey or maple syrup can provide sweetness. You can even slather on a bit of your favorite nut butter for added creaminess. The sky’s the limit with Greek yogurt parfaits, which are some of the most delicious and healthy desserts imaginable.

Black Bean Brownies

Black Bean Brownies

The flour used in most brownies contains starch that contributes to ailments such as heart disease and diabetes. That’s why flourless brownies are an excellent alternative, especially ones that use black beans as their base. Black beans are rich in nutrients that increase bone health, lower blood pressure, and contain plenty of fiber that helps avoid heart disease. Best of all, black bean brownies are nearly indistinguishable from sugary and fatty brownie recipes, so you can enjoy that same taste without the negative effects.

To make this sweet treat, begin by mixing together all the ingredients in a blender: 1-½ cup rinsed black beans, 2 tablespoons of heart-healthy cocoa powder, ½ cup of oats, ¼ teaspoon of salt, ½ teaspoon baking powder, ½ cup maple syrup, ¼ cup coconut oil and 2 tablespoons of vanilla extract. Once smooth, add ½ cup of dark chocolate chips and stir together. Pour the mixture into a baking pan, cook at 350°F for 15 minutes, then let the brownies cool for ten minutes more. Wait until after eating to tell your guests that you used black beans instead of flour, and watch their jaws drop!

Chia Pudding

Chia Pudding

Chia seeds are a fiber-heavy ingredient that improves heart health, digestion, and reduces cholesterol. They’re also loaded with omega-3 fatty acids that lessen inflammation and may help reduce the risk of Alzheimer’s disease, arthritis, and more. So what better way to enjoy these healthy and delicious seeds than in a bowl of chia pudding, which is far better for you than the sugar-packed single-serve puddings you’d find at the supermarket?

Mix four tablespoons of white or black chia seeds with a cup of almond or coconut milk. Then add maple syrup, vanilla extract, or another sweetener. Let the mixture sit for five minutes, and then stir one final time to break up any clumps of chia seeds, before letting the bowl sit in the fridge for an hour or two. This is great to do right before you start cooking dinner, as it’ll be ready after you finish your entree. Finally, remove the pudding and enjoy it as a post-dinner delight.

NICE Cream

Nice cream is an increasingly popular ice cream alternative that lacks processed sugar and dairy, yet is still packed with flavor. You’ll need a blender and some bananas to get started. Peel three ripened bananas and place them in the freezer — the more ripe, the sweeter the dessert. Once fully frozen, slice the bananas into one-inch pieces, put them in the blender, and mix until smooth like custard. Then, place the mixture back into the freezer for an hour to develop a firmer consistency before you eat it. You’ll be amazed at how much the natural sweetness and creamy texture mimic traditional ice cream — but without any unhealthy sugars or fats.

If you’re not a fan of bananas, you can also use fruits like mango, peaches, or cantaloupe to serve as the base of this dish. However, bananas produce a texture that resembles normal ice cream most closely and contains a variety of critical nutrients. Each banana is high in fiber, aiding digestion, and they’re loaded with potassium that helps lower blood pressure levels. You can also top each bowl of nice cream with some fresh fruit or even a bit of cinnamon or chopped mint for that added flavor.

Better Burger Buns

Whole wheat hamburger buns that are tender, fluffy, and flavorful? They’re not only possible — they’re easy to pull off! Baker’s Special Dry Milk contributes to the buns’ soft texture, while vital wheat gluten helps the buns achieve a lofty rise. A touch of honey adds subtle sweetness, complementing the nutty flavor of the whole wheat.

David “DT” Turner’s 100% Whole Wheat Hamburger Buns.

Ingredients

Dough

Topping

  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • To make the dough: In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and mix on medium speed for about 1 minute, pausing to scrape the sides of the bowl halfway through.
  • Increase the speed to medium-high and knead for about 3 more minutes, scraping the bowl halfway through, until a cohesive, tacky dough forms.
  • Transfer the dough to a lightly greased bowl, cover, and let rest until slightly puffy, 60 to 75 minutes.
  • To shape the buns: Gently deflate the dough and transfer it to a lightly floured surface. Divide it into six even pieces (about 116g each). Shape each piece into a ball.
  • Place the buns onto a lightly greased or parchment-lined baking sheet or in the lightly greased wells of a hamburger bun pan. (For slightly wider, flatter buns, press the dough balls gently with your hand until they’re about 3″ wide.) Cover and let rise until slightly puffy, about 1 hour; when pressed with a floured finger, an indent should remain. Toward the end of the rising time, preheat the oven to 375°F with a rack in the center.
  • Brush the buns with the egg wash and sprinkle with seeds.
  • To bake the buns: Bake for 18 to 20 minutes, until deep golden brown. A digital thermometer inserted into a bun should register at least 205°F for the best texture.
  • Remove the buns from the oven and let them cool on the pan slightly, then transfer to a rack to cool completely before slicing and serving.
  • Storage information: Store leftover whole wheat hamburger buns, well wrapped, at room temperature for several days; freeze for longer storage.

Suomono Salad

From Hungry Huy

Ingredients

  • 3 crunchy Japanese or Persian cucumbers
    (NOT English or regular cukes)
  • 2 tsp salt to draw out moisture
  • 1/4 C tsp sliced jalapenos – no seeds

Dressing

  • 2.25 tbsp (31.5 g) rice vinegar
  • .75 tbsp (10 g) sugar
  • .2 tsp (.65 g) salt
  • .2 tsp (1.05 g) soy sauce
  • 0.75 tsp (2.2 g) sesame seeds

Instructions

  • Slice the 3 crunchy Japanese or Persian cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.
  • Sprinkle with 2 tsp salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.
  • Rinse the cucumbers thoroughly to remove the salt, then drain.
  • Squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don’t be afraid to squeeze hard, the cucumbers can take it!
  • Mix dressing ingredients: 2.25 tbsp rice vinegar, .75 tbsp sugar, .2 tsp salt, .2 tsp soy sauce until dissolved.
  • Then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.
  • Sprinkle with 0.75 tsp sesame seeds just before serving.

Notes

8/30/2023: Adjusted cucumber to fixed number instead of a range for accuracy. Increased initial salt amount for better coverage to purge moisture from cucumbers. Reduced all seasoning ingredients by 25% to reduce waste, but still season properly.

Nutrition Facts

Serving: 0g | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 82mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
Course: Appetizer
Cuisine: Japanese
Keyword: Japanese cucumber salad

Fluffy Milk-Bread Hamburger Buns

 

Hamburger made with sourdough milk bread hamburger buns

Fluffy Milk Bread Hamburger Buns

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  • Author: Maurizio Leo
  • Prep Time: 19 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 20 hours
  • Yield: 10 buns
  • Category: Lunch, Dinner, Main Course
  • Method: Fermentation
  • Cuisine: American

Description

These sourdough (naturally leavened) milk bread hamburger buns are soft and fluffy yet sturdy enough to hold your burger and all the desired toppings.

Ingredients

Levain

    • 93g high-protein white bread flour
    • 28g superfine white sugar
    • 83g water
    • 37g ripe sourdough starter
    • 69g high-protein white bread flour
    • 274g whole milk

Main Dough

  • 524g high-protein white bread flour
  • 342g (all) tangzhong
  • 69g whole milk
  • 123g unsalted butter
  • 20g superfine white sugar
  • 116g water
  • 14g fine sea salt
  • 240g (all) ripe levain

Topping

    • 1 egg and 1 tablespoon whole milk for egg wash (optional)
    • Raw sesame seeds (optional)

Instructions

    1. Prepare the levain – 9:00 p.m. (the night before mixing)
      Mix the ingredients in the chart above in a tall jar, covered at a warm temperature, 74-76°F (23-24°C), to ripen for 12 to 14 hours. This levain will expand in volume significantly. Be sure to use a tall jar so it doesn’t overflow. At this time, also take out the butter from the fridge, cut it into 1/2-inch pats, and let it warm to room temp on a plate.
    1. Prepare the tangzhong – 9:10 a.m. (the day of mixing)
      In a medium saucepan over medium-low heat, combine the tangzhong ingredients. Cook, whisking continuously, until the mixture thickens and becomes a paste (it should look like mashed potatoes), 5 to 7 minutes. Remove the pan from the heat and spread the tangzhong on a small plate to cool. Set aside.
    1. Mix – 9:30 a.m.
      To the bowl of a stand mixer fitted with the dough hook, add flour, tangzhong, milk, sugar, water, salt, and ripe levain. Mix on low speed (STIR on KitchenAid) for 1-2 minutes until combined, with no dry bits remaining. If the dough is too dry, add a splash of water. Mix on medium speed (2 on KitchenAid) for 7 minutes until smooth. Let rest for 5 minutes. Mix again on medium speed for 3-4 minutes until the dough gains strength and clings to the hook. Reduce speed to low and add the room-temperature butter, one pat at a time, scraping the bowl as needed. After 4-6 minutes, the dough will form a cohesive ball with clean sides. Transfer the dough to a bulk fermentation container and cover.
    2. Bulk Fermentation – 10:00 a.m. to 1:30 p.m. (3 1/2 hours)
      At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 3 ½ hours with no sets of stretches and folds (the dough is sufficiently strengthened during mixing). Let the dough rest, covered, for the duration of bulk fermentation.
    3. Divide and Shape – 1:30 p.m.
      Line two baking sheets with parchment paper. Lightly flour your work surface, and using a bowl scraper, gently scoop the dough out to the floured area. Lightly flour the top of the dough and divide it into 10 (135-gram) portions. You might have a small bit of scrap dough left over. Using floured hands and a bench scraper, shape the portions into tight balls.
    4. Proof – 2:00 p.m. to 4:30 p.m.
      Cover the baking sheets with reusable plastic or snap-on baking sheet covers and let the dough proof for 2 ½ hours. (See the video up in this post for what the dough looks like when fully proofed.)
  1. Bake – 4:30 p.m. (preheat oven at 4:00 p.m.)
    30 minutes before baking, preheat oven to 450°F (232°C) with racks in the upper and lower thirds. For the egg wash, whisk 1 egg and 1 tablespoon of milk until frothy. Uncover baking sheets and brush with egg wash. Sprinkle sesame seeds if desired. Bake for 15 minutes. Rotate pans, reduce temperature to 425°F (220°C), and bake for another 5-10 minutes until well-colored. Remove the baking sheets to a heat-safe surface and cool for 5 minutes. Then, transfer the buns to a cooling rack and let them cool completely before slicing, about 30 minutes.

Notes

To make this recipe vegan, substitute the whole dairy milk for full-fat nut or oat milk and use a butter substitute (such as Earth Balance Vegan Butter).

If you don’t have superfine white sugar (caster sugar), use your finest white sugar.

Find it online: https://www.theperfectloaf.com/fluffy-milk-bread-hamburger-buns/

 

Yogurt Pizza Dough

According to Christopher Kimball of milk Street magazine, this stove will create a nice soft bubbly crust, and be easy to shape without springing back. It will be a little on the west side when you work it, but view the video below for the recipe.

By the way, this makes 410 inch pizzas. Cut the recipe in half or thirds for fewer pizzas. The video shows HIS recipe, mine is reflected below the video.

  • My take on Chris’s Recipe (4 – 10 inch pizzas)
  • 550 gm – bread Flour – Roughly 4 C
  • 2 TBL Sugar
  • 1 tsp Salt
  • 1 pkg Yeast – Instant or Rapid Rise (if Active Yeast, must proof first @ 105º)
  • 2 C mixture
    • 2 TBL Olive Oil
    • 2 TBL butter
    • 1 C Water
    • 3/4 C Yogurt
    1. Blend 10 minutes
    2. Leave in bowl for 60-90 minutes
    3. Rises approx twice in size
    4. Cut in half
    5. Fold under and round into taut ball
    6. Oil top, flour, place on sheet and let rise another 30 minutes
    7. Push flat using “Ekmek” flattening method
    8. Add flat slices of mozzarella
    9. Cut cherry tomatoes in half and squeeze out most of the liquid
    10. Put grated Parmesean on top of tomatoes
    11. Put in 500º oven for 10-12 minutes
    12. Drizzle with EVOO
    13. Top with more grated Parm
    14. Top with basil chiffonade

Grandpa’s Recipe for one 12 inch pizza

  • 190 gm – bread Flour – Roughly 1-1/3 C
  • 1 TBL Sugar
  • 1/2 tsp Salt
  • 1 pkg Yeast – Instant or Rapid Rise   (if Active Yeast, must proof first @ 105º)
  • 2/3 C mixture
    •  1 TBL Olive Oil
    •  1 TBL butter
    •  1/3 C Water
    • 1/4 C Yogurt

Crisp Cucumber Salsa

Ingredients

* 2 cups finely chopped cucumber, peeled and seeded
     Armenian (Serpent) Cucumbers are supposed to be “burpless”
* 1/2 cup finely chopped seeded tomato
* 1/4 cup chopped red onion (I prefer Vadallia)
* 2 tablespoons minced fresh parsley
* 1 jalapeno pepper, seeded and chopped (I prefer Anaheim)
* 4-1/2 teaspoons minced fresh cilantro
* 1 garlic clove, minced
* 1/4 cup reduced-fat sour cream
* 1-1/2 teaspoons lemon juice
* 1-1/2 teaspoons lime juice
* 1/4 teaspoon ground cumin
* 1/4 teaspoon seasoned salt

* Baked tortilla chip scoops

Directions

In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Nutrition Facts

1/4 cup: 16 calories, 1g fat (0 saturated fat), 2mg cholesterol, 44mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein

Sources: specialtyproduce.com, gardnersmagazine.com, and tasteofhome.com

Sally’s Brioche

Here is my recipe.

Sally’s Baking Addiction . com

Ingredients You Need

You need 7 ingredients altogether. They’re the same ingredients in my soft dinner rolls, which is also a rich dough. However, brioche requires more butter, sugar, eggs… and a bit more time!

The other main difference you’ll see between this recipe for brioche compared with many of my yeast bread recipes is the temperature of the milk, eggs, and butter. We’ll get into that below, when I walk you through the steps.

  1. Flour: You need bread flour for this recipe. All-purpose flour is convenient for most, but bread flour produces the best structure here. There are no other changes to the recipe if you use all-purpose flour.
  2. Yeast: You need 2 and 1/4 teaspoons active dry yeast or instant yeast, which is 1 standard packet (7g).
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. Plus it gives this brioche its characteristic mildly sweet flavor.
  4. Salt: You can’t make flavorful bread without salt!
  5. Milk: For the softest brioche, use whole milk.
  6. Eggs: 3 eggs provides structure and richness.
  7. Butter: Butter promises a flavorful, soft, tender brioche. You’ll add it in later, a little at a time.

To learn how to make homemade brioche, I turned to the king. King Arthur Baking, that is; specifically, their Big Book of Bread, which is one of my favorite cookbooks for discovering the hows and whys of bread-making. The recipe you see below was adapted from the basic brioche in that book.

A Key Step: Plasticizing the Butter

Success Tips for Making Brioche

  1. Use a stand mixer: Brioche requires a really long mixing time, so I strongly recommend using a stand mixer (fitted with a dough hook) to make it. It is very difficult (and a lengthy process!) to make brioche without one.
  2. Keep things cold: The milk, eggs, and butter should all be cold when you begin. The long mixing time means the dough will gradually warm up. Keep the butter in the refrigerator until you’re ready to add it to the dough, and pound it with a rolling pin between sheets of parchment paper to make it pliable (but still cool).
  3. Give it a rest: Once the dough is kneaded and ready to rise, cover it tightly and refrigerate it for at least 12–16 hours. The buttery dough will be very soft and difficult to handle, and you need to allow the butter time to re-solidify, so the dough will be workable and easy to shape. (You can actually leave it in there for up to 48 hours, so that allows for flexibility for when you bake it.) The cold air also slows down the yeast activity and fermentation, which enhances the bread’s flavor.
  4. Use a kitchen scale: In addition to using a food scale to weigh the ingredients for the most precise measurements, it really comes in handy for dividing the dough into 6 evenly sized pieces. Simply weigh the entire ball of dough, then divide that number by 6 to determine how much each dough ball should weigh.
  5. Tent with foil: Loosely tent the loaf with aluminum foil halfway through baking. This prevents the top of the loaf from burning before the center has fully baked.
  6. Let it cool: As tempting as it is to slice into warm, freshly baked brioche, it’s best to wait. Cutting too soon can make the inside seem dense or gummy because the steam hasn’t had time to escape. This is true for most breads, including yeast bread and quick bread.

Should I use European-style butter in homemade brioche?

You can use either American or European butter in brioche. European butter has a touch more butterfat (about 82–85% compared to 80% in American), so the flavor is a little richer and creamier. That extra bit can really shine in a bread like brioche, which is already loaded with butter, eggs, and milk. That said, the difference isn’t huge. If European butter is what you have, go for it! Otherwise, American butter will bake up a perfectly soft, fluffy loaf. It’s what we used in many test loaves.

Can I bake the brioche dough into rolls?

Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8 below. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. See recipe Note below.

Can I braid this brioche dough?

My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the brioche nanterre shape instructed in the recipe below.

Homemade Brioche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Sally McKenney
  • Prep Time: 15 hours (includes rises)
  • Cook Time: 40 minutes
  • Total Time: 15 hours, 40 minutes
  • Yield: 1 loaf; 8-10 slices

Learn how to make homemade brioche, an irresistibly rich, buttery bread with a soft, tender crumb. This recipe is a 2-day baking project, since the dough rests in the refrigerator overnight to lower its temperature, as well as develop proper flavor and texture. A stand mixer fitted with a dough hook is essential for best success. Be sure to use cold milk, eggs, and butter. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Ingredients

  • 3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed
  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons salt
  • 1/2 cup (120ml) whole milk, cold
  • 3 large eggs, cold
  • 1/2 cup (113g; 8 Tbsp) unsalted butter, cold
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

 

Instructions

    1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, yeast, sugar, and salt. Add the milk and eggs, and mix on medium-low speed for 3 full minutes, until the dough comes together and forms a rough mass around the dough hook. It will be shaggy at first, but just keep mixing until it comes together. Stop the mixer and scrape down the sides of the bowl as needed.
    1. Increase the speed to medium and let the mixer run for 8–10 minutes. Do not shorten this time. The dough should wrap itself around the dough hook and be slapping the sides of the bowl. If that isn’t the case after about 8 minutes, add a little more flour, 1 Tbsp at a time, and keep mixing.
    2. Plasticize the butter: Place a sheet of parchment paper on a sturdy cutting board. Cut the cold butter into 8 equal pieces. Lay the pieces out on the parchment. Place a second sheet of parchment paper on top of the butter. Using a rolling pin, pound the butter to flatten it to about 1/16th of an inch thickness, or about 2mm. If the dough is not yet ready for the next step, transfer the butter, still between the sheets of parchment, to the refrigerator. The butter must be cold.
    3. With the mixer running on medium-low speed, add the butter, 2 pieces at a time. Use a knife or offset spatula to scrape the pieces of butter off the parchment paper and add them to the mixing bowl. Wait until the butter has completely incorporated into the dough before you add the next 2 pieces—this can take about 2 minutes. If the butter gets stuck to the side of the bowl, stop the mixer and scrape it down with a spatula. Once all 8 pieces of butter have been added, increase the speed to medium and let the mixer run for another 2 minutes (again, the dough should be slapping the sides of the bowl), until the dough is smooth, shiny, and elastic. It will be very soft.
    1. Refrigerate the dough: Grease a large bowl with butter, oil, or nonstick spray. Shape the dough into a ball and place it in the bowl, turning it to coat the dough in the butter/oil. Cover tightly and refrigerate for at least 12–16 hours, or up to 48 hours.
    2. Grease a 9×5-inch loaf pan.
    3. Shape the brioche: Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. A bench scraper is always helpful for cutting dough. (Tip: If you have a kitchen scale, weigh the dough, then divide that number by 6 so you know how much each piece of dough should weigh. For example, if the dough weighs 850g, aim for each piece of dough to weigh around 140–145g.) Shape each piece into a smooth ball, and place in the prepared loaf pan, staggering the dough balls in a zigzag pattern.
    4. Cover the loaf lightly and let it rise at room temperature for 1.5 to 2 hours until it’s puffy and just reaches the rim of the pan.
    5. Adjust an oven rack to a lower position and preheat the oven to 350°F (177°C).
  1. When the brioche has risen to the rim of the pan, brush the top of the loaf with egg wash. Bake for 35–40 minutes, until golden brown on top. For a more accurate test, insert an instant-read thermometer into the brioche; it’s done when the internal temperature reaches 195°F (91°C). If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I always tent aluminum foil over the loaf around the 20-minute mark.)
  2. Let the brioche cool in the pan set on a cooling rack for at least 10 minutes, then carefully flip the bread out of the pan and onto the rack to continue cooling. Cool for at least 1 hour before slicing. (The crumb sets as it cools, giving you neat, fluffy slices—but if you sneak a warm piece, just know it’ll be extra soft!)
  3. Cover leftover brioche tightly and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

    1. Make Ahead Instructions – Overnight: See step 5. The dough must rest in the refrigerator for at least 12–16 hours, or up to 48 hours.
    1. Make Ahead Instructions – Freezing: It is best to freeze the brioche dough after it has had its bulk fermentation, which is the refrigeration step (step 5). To freeze, shape the dough as indicated in step 7. Wrap each ball of dough in plastic wrap and place them all in a freezer-safe container or bag. Freeze for up to 3 months. Thaw the dough in the refrigerator overnight, then let the dough balls come to room temperature, place in the greased loaf pan, and proceed with step 8.
    2. Special Tools (affiliate links): Electric Stand Mixer | Silicone Spatula | Rolling Pin | 9×5-inch Loaf Pan
    3. Flour: I recommend using bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. If you can’t pick up a bag of bread flour, all-purpose is great in a pinch. The bread is still soft no matter which you use. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
    4. Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    5. Milk: I recommend using whole milk for the best, richest-tasting bread. Lower-fat or nondairy milks work in a pinch. Do not use nonfat milk.
  1. Doubling this recipe: For best results, I recommend making two separate batches of dough.
  2. Can I make this dough into smaller brioche rolls? Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. Bake time is around 25 minutes.
  3. Can I braid this dough instead? My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the shape instructed (2 staggered rows of the dough balls in the loaf pan), which is called Brioche Nanterre.

Recipe adapted from Basic Brioche Dough in Big Book of Bread by King Arthur Baking Company

Find it online: https://sallysbakingaddiction.com/homemade-brioche/

Shredding Chicken Hack

The Plastic Bag Chicken Shredding Hack 

This isn’t the first rotisserie chicken-shredding method to take off online, but it’s certainly one of the most original. Why? Because it all takes place in a zip-top bag. Here’s how to do it.

Start by cutting the string (or plastic) trussing on the legs. Then place the whole chicken in a gallon-sized bag, zip it up, and go to town.

Use your fingers to prod, poke, and pull the meat from the bone. After about a minute of working, you should have a full bag of loose meat. Then, fish out the bones, and your bag of chicken is prepped and ready to toss in the fridge or freezer for easy future meals.

Copy Cat Sauces

Amounts are my best guess.  They were not given in the TikTok videos.

These and a whole lot more at Jack D Studios.

Please send refinements (and other recipes) to Robert@GrandpaCooks.com

Heintz 57 BBQ Sauce

  • 1 C Ketchup
  • 3 TBL Brown Sugar
  • 1 TBL Apple Cider vinegar
  • 1 TBL Worcestershire sauce

Famous Cinnabon Frosting

  • 1 block softened Cream Cheese
  • 1/2 C powdered sugar
  • 1 tsp vanilla extract

Panda Express Orange Sauce

  • 1 C Soy
  • 2 TBL honey
  • 1 tsp powdered garlic
  • 2 tsp sesame oil

McDonald’s Special Sauce

  • 1 C mayo or Miracle Whip
  • 2 TBL ketchup
  • 1 TBL pickle juice

Starbucks Vanilla Latte

  • 1 C strong coffee
  • 1/2 C oat milk
  • 1 tsp vanilla syrup

Olive Garden Breadstick Butter

  • 1 stick softened butter
  • 2 TBL garlic powder
  • 1 tsp dried parsley

Wing Stop Hot Sauce

  • 1 C Franks Red Hot Sauce
  • 1/2 stick melted butter
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper powder

Bagel Spread

  • 1 block softened cream cheese
  • 2 TBL Honey
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Wingstop Louisiana Dry Rub

  • Paprika
  • Cayenne
  • Black Pepper
  • Garlic Powder

Wingstop Hawaiian Sauce

  • Pineapple Juice
  • Sugar
  • Soy Sauce
  • Ketchup
    • Heat until thick

Wingstop Atomic Sauce

  • Franks Red Hot
  • Cayenne
  • Butter
  • White Vinegar

In n Out Secret Sauce

  • Mayonnaise
  • Ketchup
  • Mustard
  • Pickle Juice

Boom Boom Sauce

  • Mayonnaise
  • Honey
  • Siracha
  • Garlic Powder

Taco Bell Sauce

  • Ketchup
  • Chili Powder
  • Splash of white vinegar

Subway Sweet Onion Sauce

  • Onion
  • Sugar
  • White vinegar

Domino’s Cheesy Dip

  • Butter
  • Garlic
  • Melted Cheddar

Soft Fudge Brownies

  • Nutella
  • Eggs
  • Flour
    • Bake

Cheese Sauce

  • Butter
  • Flour
  • Milk
  • Shredded Cheese
    • Melt

Sweet Chili Sauce

  • Honey
  • Siracha
  • Soy
  • Garlic
  • Splash of rice vinegar

Ice Cream

  • Egg white
  • Honey
  • Fresh milk
  • Cinnamon
    • Freeze overnight

Orange Cake

  • Orange
  • egg
  • sugar
  • oil
  • baking powder
  • milk
    • Blend and Bake

Chocolate Cake

  • Cookies
  • Condensed Milk
  • Cocoa
  • Butter
    • Bake 2o minutes

Flour Tortillas – Simple

VIDEO OF THIS RECIPE

    • 4 C plain flour
    • 1 tsp salt
    • 1 tsp baking powder
    • 1/4 C canola or peanut oil or melted butter
    • 1 1/3 C hot water (maybe up to 2 C)
    1. Mix dry ingredients
    2. Mix in oil
    3. Add boiling hot water and mix until it comes together
    4. Mix 8 minutes
    5. Let rest, covered 30-40 minutes
    6. Cut into tennis ball size balls
    7. Flatten using rolling pin on lightly floured surface
    8. Brown in a fry pan on medium heat

EZ Biscuits

  • 2 cups flour
  • One stick cold butter, cut into pieces.
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
    • Pulse until cold butter is no bigger than a pea
  • Blend in 1/2 cup chives
  • Three-quarter cup half-and-half or whole milk
  • Knead and roll to about a three-quarter inch thickness
  • Use two in biscuit cutter to cut out pieces
    • Do not twist biscuit cutter, or the biscuits will not rise.
  • Put on baking sheet
  • Egg wash with egg, white and a tablespoon of water
  • Bake 400° for 20 minutes

Grandpa’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

This is a recipe tweaked by Robert.

  • 1/4  C rice wine vinegar
  • 2 TBL soy sauce
  • 2 TBL hoisin sauce
  • 2 TBL honey or Karo
  • 2 TBL stevia
  • 1 TBL sesame seeds
  • 1 tsp citric acid
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
    –
    Step 3
  • 1/4  C sesame oil
  • Do not mix in sesame oil yet
    –
    Step 4-6
  • 1/2 C orange or peach juice
  • 1 TBL corn starch
    Mix first set of ingredients:
  1. Whisk together in a saucepan
  2. Simmer: Heat over medium, stirring constantly,
  3. While heating, whisk in 1/4 C sesame oil – whisking continually to emulsify
  4. Meanwhile:  Make slurry – Dissolve 1 TBL cornstarch in 1/2 C orange juice
    Whisk into the mixture
  5. Continue heating until thickened to your liking.
  6. If needed, drizzle in slurry until thickened
  7. Cool before putting in a 16 ounce bottle

Diane’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

The search goes on. Here is a follow-up contribution from Diane Mathison. She sent a letter a couple of years ago. Here is her take on making a small amount of the dressing. Tweak it based on your preferences.

I have been working on recreating this dressing. It only makes enough for one salad, so it’s not too expensive to experiment. I think I have it 99% there. Waiting for this last batch to cool .

  • 2 TBL Hoisin Sauce
  • ½ TBL oil
  • ¼ TBL vinegar
  • ¼ TBL sesame oil
  • ½ tsp Corn Syrup
  • ¼ tsp Garlic
  • ½ tsp Paprika
  • Sesame seeds
  • Bring to a boil or cover and microwave for 20 seconds
  • Let cool before putting on your salad.

Coco’s Conversations and Feedback

This has turned out to be a really hot topic.  This is kind of a summary page.  With the advent of AI, I’ve taken 20 printed pages of comments and decanted them down to what follows.  Also, at the end of the comments, is AI’s version of the dressing.

Here are contenders and other recipes based on comments and feedback:

Coco’s Asian Sesame Dressing — Chat Summary from Claude.AI

The Product

  • Coco’s Asian Chicken Salad and its bottled sesame dressing were hugely popular, generating more fan interest than virtually any other recipe on Robert’s site
  • The dressing was manufactured by a third party and came in gallon containers labeled with the Coco’s name; some supply came from Ken’s Steakhouse brand
  • A key distinguishing ingredient (vs. similar dressings) was paprika

The On-Again, Off-Again History

  • Coco’s periodically pulled the bottled dressing from sale, frustrating loyal customers each time
  • The chain went through ownership changes: originally a Japanese company (Zensho), then Catalina Restaurant Group, then San Antonio-based Food Management Partners (FMP) as of April 2015
  • FMP closed ~70 locations and the Irvine corporate office by May 2016
  • The original dressing manufacturer eventually went out of business; Coco’s found a replacement supplier but the new version was considered inferior and had emulsification problems

Current Status (as of the page’s last updates)

  • Bottled dressing is no longer sold retail, but restaurants will sell a 16 oz. to-go container on request
  • The Asian Chicken Salad remained on the menu at surviving locations
  • Robert confirmed at least one Phoenix location (7th St. & Palm Lane / 2026 N. 7th St.) was still serving it

The Copycat Recipe Effort

  • Robert (“Grandpa”) Andrews developed and posted a copycat recipe, rating it a “fair” substitute — close but not exact
  • Contributor Diane Mathison shared a simpler single-serving version centered on hoisin sauce and paprika
  • Commenter Sherry Leger suggested Togo’s Asian Chicken Salad Dressing as a close commercial substitute

Ken’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

Buy it on Amazon.

BE CAREFUL.  SOME OF THE RESULTS USED HIGH FRUCTOSE CORN SYRUP.

So in the emails with Coco’s Corporate, I told them “there is no contender.”
I have, however, found a contender!
The Asian Chicken Salad here at Beatitudes has an incredible dressing. I was sure that it was made from scratch, so I had tried to re-create it.
CLICK HERE FOR MY COPY-CAT RECIPE.
I finally asked them for the recipe, and they told me it was Ken’s Asian Dressing.
Click here for a link. I think you will like it.

I have discovered that it is actually less expensive if I buy it at my local Fry’s, Safeway, or Albertsons.

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