Category: TOPICS & CATEGORIES

Eggwich

This recipe was adapted from the Easy Eggwich by Ontel.  I bought this on Amazon and it works just as promised.  I’ve moved into a smaller apartment, where space is at a premium, so this recipe uses a small round ramekin instead of the Original Eggwich.  Still… if you have room, buy the Easy Eggwich.

Basic Recipe

  • Wipe a round ramekin with Crisco, butter, or spray with Pam
  • Beat an egg in a separate container and place into the ramekin
  • Add toppings (two max) bacon, sausage, cheese, olive, ham, etc
  • Put into microwave and cover with a tea plate
  • Microwave 60 seconds on high
  • The glass will heat up.  BE CAREFUL.  The Easy Eggwich container does not heat up.
  • Turn out on a prepared English muffin or other container – add toppings as desired

Options from Easy Eggwich

  • CONTAINER:   English muffin, biscuit, bagel, croissant, waffle, pancake, Texas toast, corn muffin, ciaatta bun, flatbread, wraps, potato buns, street taco tortillas, pitas, and more
  • MEAT FILLING:   Bacon, sausage, sausage links, ham, pork roll, Canadian bacon, maple bacon, turkey sausage, chorizo, corned beef, prosciutto, soppressata, and more.
  • SPECIALTY TOPPINGS to use BEFORE cooking:  (mix in with egg) Onions, salsa,diced tomatoes, mushrooms, and more.
  • SPECIALTY TOPPINGS to use AFTER cooking:  Avocado, salsa, sliced tomatoes, lettuce, spinach, sprouts, tater tots, hashed browns, and more.
  • CHEESE TOPPING:   Cheddar, Swiss, Provolone, pepper jack, Muenster, goat cheese, feta, cream cheese, Manchego, Cotija, and others  (Grandpa’s suggestion:  put cheese on AFTER cooking)

Eggwich Variations

PLEASE NOTE:  I’ve intentionally omitted amounts to use.  Please use your judgement to use whatever amounts best suits your personal taste.  DO NOT, however, use too much tomato or cheese, as it will prevent the egg from congealing.

Sausage and Waffle Eggwich

  1. Prepare Eggwich from basic recipe as shown above
  2. Cook sausage patty and place on one waffle
  3. Top with the egg.
  4. Add maple syrup
  5. Option:  Add second waffle to top of the stack
    1. Option:  Use a pancake rather than a waffle

Croissant Eggwich with Apple Bacon & Cheddar

  1. Prepare Eggwich from basic recipe as shown above
  2. Cook bacon and place on toasted croissant
  3. Layer thin apple slices on top of the bacon  (tart apples are best)
  4. Sprinkle with Grandpa’s  CinnaSugar
  5. Add cooked egg, and top with shredded cheddar
  6. Finish with other half of croissant

HINT:  You can place apple slices on a plate, and sprinkle with CinnaSugar, then microwave for 40 seconds to add a caramel flavor to your Eggwich.

Eggwich with Bacon, Avocado and Cheddar

  1. Saute onion, diced tomato and bacon
  2. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of placing onion mixture on top of beaten egg
  3. Cook in microwave according to directionsw.  Since onion, tomato and bacon are already cooked and warm, you do not need to extend the time
  4. Prepare two slices of wheat toast
  5. Spread avocado on the toast
  6. Top one slice with a slice of cheese
  7. Top with the egg, and then the second slice of toast

Pizza Eggwich

  1. Saute onion, diced tomato
  2. Add garlic powder, basil and oregano just before finished
  3. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of placing onion mixture on top of beaten egg
  4. Cook in microwave according to directions.  Since onion mixture is already cooked and warm, you do not need to extend the time
  5. Place cooked egg on a piece of warmed flatbread or pita
  6. Top with shredded mozzarella and Parmesan cheese, grated
  7. Optionally top with Grandpa’s Thunder Powder

TIP:   You can use alternate pizza ingredients such as pepperoni, bell pepper, black olives, jalapeños, sausage, etc.

Mediterranean Eggwhites

  1. Separate yolk from two eggs and set aside for later use
  2. Beat the egg white with a little bit of onion or garlic powder
  3. Saute spinach and diced tomato just until spinach has fully wilted
  4. Prepare Eggwich from basic recipe as shown above – using your egg whites
    WITH THE EXCEPTION of placing spinach mixture on top of beaten egg
  5. Cook in microwave according to directions.  Since spinach mixture is already cooked and warm, you do not need to extend the time
  6. Add cooked egg to the top of a warmed piece of pita bread
  7. Top with a thin slice of white cheddar
  8. Top with remaining pita half

Chorizo Jack Eggwhich

  1. Form chorizo into a thin patty and cook in skillet
  2. Prepare Eggwich from basic recipe as shown above
  3. Place chorizo and egg on a baguette
  4. Top with pepper jack cheese
  5. Optional:  Add salsa
  6. Optionally top with Grandpa’s Thunder Powder
  7. Top with remaining baguette

Eggwich Burrito

  1. Saute onion and green bell pepper
  2. Add cumin just before finished
  3. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of placing onion mixture on top of beaten egg
  4. Cook in microwave according to directions.  Since onion mixture is already cooked and warm, you do not need to extend the time
  5. Meanwhile put a tortilla on a plate
  6. After egg has finished, put tortilla into microwave for 15 seconds
  7. Halve the eggwich and put onto the tortilla
  8. Top with shredded Mexican blend cheese
  9. OPTIONAL:  Add sour cream or salsa or guacamole
  10. Optionally top with Grandpa’s Thunder Powder
  11. Roll burrito (fold one end to contain ingredients, then roll the tortilla)

Eggs Benedict Eggwich

  1. Toast your English Muffin, and cook (or warm) your Canadian bacon
  2. Prepare Eggwich from basic recipe as shown above
    WITH THE EXCEPTION of DO NOT BEAT THE EGG

    1. Put the egg into the cooker with the yolk intact
    2. Add 1/2 tsp of water over top of the egg – DO NOT BEAT IN
    3. This will steam the egg
  3. Cook in microwave according to directions.
  4. Put your Canadian bacon on your English muffin
  5. Top with poached egg
  6. Top with Grandpa’s Hollandaise
  7. Garnish with parsley

 

Basic English Muffins

THIS NEEDS TO BE TESTED AND EDITED

  • English Muffin Sketch – review
  • 12 oz ap flour
  • 1/4 oz active dry yeast
  • 1 TBL sugar
  • 1 tsp salt
  • 1.5 oz dried milk
  • –
  • Mix
  • – 10 oz water and 1 TBL shortening
  • Heat to 120-130º
  • Combine and Mix for 3 minutes
  • Will be gooey
  • Cover and let rise in fridge 12 hours
  • Punch down three times
  • Wipe rings and pan with crisco
  • Sprinkle inside of rings with cornmeal
  • Sprinkle on bottom of pan
  • Put into muffin rings (makes 8-10
  • Use 2 oz scoop into each ring
  • Top each with cornmeal or pulverized oatmeal
  • Rest 60-90 minutes
  • Cover with parchment and top with another pan
  • Bake at 400º for 15 minutes
  • remove parchment and pan
  • 5 more minutes or until internal temp is 195º
  • Cool 10 minutes
  • Offset spatula to remove

Thomas English Muffins

Close enough to Thomas

Grandpa’s Comments:

While not EXACTLY like Thomas’s English Muffins, these are close enough that I bought ten rings from Amazon and will not go back to the more expensive commercial product.  This recipe produces a slightly better muffin than the recipe above, but is a bit more work.

 

INGREDIENTS2016-04-05 09.24.20

  • FIRST MIX
    • 1/2 cup non-fat powdered milk
    • 1 tablespoon sugar
    • 3/4 teaspoon salt, divided
    • 1 tablespoon butter or shortening
    • 1 cup hot water – nearly boiling
  • SECOND MIX
    • 2 TBL dry yeast
    • 1 TBL sugar
    • 1/3 cup warm water
  • THIRD MIX
    • 1 C all-purpose flour – sifted
    • 1/2 C spelt flour – sifted
    • 1/2 C whole wheat flour – sifted
    • Non-stick vegetable spray and oil for brushing
    • 1 egg – beaten

STEP BY STEP

  1. FIRST MIX:  In a glass bowl combine the powdered milk, 1 tsp sugar, salt, shortening, and (nearly) boiling hot water; stir until the milk, sugar and salt are dissolved. Set aside to cool to 100 degrees or less
  2. SECOND MIX:  In a separate glass bowl combine the yeast and tablespoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Let proof for 5 minutes.
  3. THIRD MIX:  After the milk mixture has cooled to 100 degrees or less, put it into your food processor or Kitchen Aid.  Add your beaten egg, and start adding your sifted flours about 1/2 cup at a time.  Beat until incorporated, then add more flour.  Your target is a soft wet dough.  Thicker than pancake batter, but not as thick as bread dough.
  4. Cover the bowl and let it rise in the fridge overnight.
  5. The following morning, use a 2 ounce ice cream scoop to put into your greased rings.  Let rise in a warm spot for 90 minutes (longer = more holes!).

We will be baking our muffins on a baking sheet in the oven.   If you don’t have muffin rings, try wide-mouth canning lids or mini-tart rings. And if you don’t have those, try using tuna cans with the top and bottom removed!

  1. A small square of foil underneath each ring makes it easier to transfer to the hot skillet. 
  2. Preheat the griddle to exactly 300 degrees. If you do not have an electric skillet, either get one or get an infrared thermometer at Thermoworks.com – This is where I got mine and I use it every single day. I cannot stress how critical temperature is in this recipe.
  3. Flip them onto an oiled skillet, and cook them with the foil on top until you are ready to turn them – then gently remove the foil
  4. COVER the skillet with its lid, and then cook for EXACTLY 5 minutes – they are easy to burn so set the timer.
  5. Use a tongs and remove the ring and the foil, then flip the muffin and cook for 5 more minutes.

ALTERNATELY BAKE IN THE OVEN AT 400º FOR 20-30 MINUTES.  Cover with parchment paper for the first 15 minutes.

Quick and Easy English Muffins

Quick and Easy English Muffins

As far as English Muffin recipes go, this one is pretty easy, and a good entry into the world of English Muffin making.  While not exactly quick (because of an overnight rise) this recipe is very easy.   As a bonus, it makes above average muffins with a long refrigerator life.

    • IN THE EVENING or LATE AFTERNOON
  2. In a four cup glass measuring cup, mix
    • 1 C whole milk and 1 C water
      •   Alternately, you can use 2 C lowfat milk.
    • 1 TBL sugar
    • 4 TBL butter
    • 1/2 tsp salt
  3. Heat in the microwave for three minutes.
  4. Pour into a large pot, and stir in eng_muffin
    • 1 C AP sifted flour (5 oz)
    • 1 C bread flour (5 oz)
  5. This will be like a thick slurry.  Heat until you start to see just a bit of steam rising from the surface of the milk mixture; then remove from heat and set aside to cool.
  6. When the slurry is still very warm, but not hot, combine and add
    • 2 TBL active dry yeast
    • 1 tsp sugar
    • 2 oz dried milk
  7. Meanwhile, if using Sourdough Starter, refresh your starter
  8. Cover and let both rise overnight
    • THE NEXT MORNING
  9. Mix in a large mixing bowl: 
    • 1 C sifted whole wheat flour (5 oz) and
    • 1/2 C flax (3 oz) or rye flour
  10. Put both risen sponges into your Kitchen Aid with the beater attachment and start on (setting 2) medium-slow speed
  11. Mix to combine, then add in 1 C of your new flour mixture
  12. Continue to add the flours in about 1/2 C at a time until you get kind of a wet gooey cookie batter – much thicker than pancake batter though, but not firm like a bread dough
  13. If it gets too dry, add a splash of milk
  14. Final ball should be moist to the touch, but not gooey or runny, and it should spring back if you press a finger into it.
  15. Cover, and let rise for about 1 1/2 hour
  16. Grease muffin rings
  17. Grease baking sheet
  18. Sprinkle rings and sheet with cornmeal
  19. Using an ice cream scoop, add the batter about half-way up each ring – 3/4 to 1 inch
  20. Sprinkle top lightly with cornmeal as well
  21. Meanwhile, bring a cast iron skillet up to about 325º
  22. Cook 1 side about 3-5 minutes, flip, remove ring, then 2-3 minutes.
  23. Alt:  Bake at 350º for 15 minutes, then remove ring and flip, then cook for an additional 8 minutes
  24. Cook – Internal temp should be between 185-200º   NEVER above 200º

Note: For crumpets, follow the above recipe, except increase milk from 1/2 C to 2/3 C, and cook only on one side, allowing bubbles to pop out the top.  At Step 13 (above) dough will actually be like a very thick pancake batter.

Chocolate Dip Berries

Strawberries, Large blueberries, Blackberries

  • White chocolate
    • Put into a glass bowl – put over double boiler
    • Fresh vanilla bean
  • Milk chocolate
    • Put into a glass bowl – put over double boiler
    • Espresso powder
  • NOTE:  Not too hot
  • Hazelnuts into dry skillet – toast lightly
    • Chop nuts
  • Starberries into dark chocolate
  • Blackberries in white, then hazelnuts
  • Put into refrigerator for at least an hour

Pickled Pink Deviled Eggs

  1. Boil six eggs – CLICK HERE FOR STEP BY STEP
  2. Peel them and refrigerate them.
    • This can be done a day or two ahead of time
  3. Create a beet pickling solution
    1. Peel a medium sized beet and cut it into pieces
      • Use gloves to avoid finger stain
    2. Put beets into a boiling pan
    3. 3/4 C apple cider vinegar
    4. 1/4 C white balsamic vinegar OR flavored rice vinegar
    5. 2 TBL brown sugar
    6. 1 TBL peppercorns
    7. 1 TBL salt
    8. 2 bay leaves
    9. Top with 2-3 C water
    10. Bring to a simmer
  4. Put eggs into a heat-safe container in a single layer
  5. Pour hot liquid over top of the eggs
  6. Put container in an ice bath to quickly reduce the temperature
  7. Put into refrigerator for 6-12 hours to color the eggs
  8. Remove and set on a paper towel – discard the liquid
  9. Halve the eggs, and place the yolks in a mixing bowl, and the halves on a serving tray
  10. Crush the yolks with a fork and add filling ingredients
    • 1/4 Mayonnaise (I prefer Miracle Whip)
    • 2 TBL Dijon mustard
    • 1 TBL Flavored Rice Vinegar
    • Dash of Cayenne pepper sauce (or Tabasco)
  11. Mix ingredients and put into a piping bag.  I like to use a star tip
  12. Pipe into the egg receptacles
  13. Sprinkle with optional toppings
    • Micro greens
    • Goat cheese
    • Chives
    • Thunder Powder
    • Chopped black olives
    • Bacon pieces

Put a few toothpicks in to act as tent separators, and cover with plastic and refrigerate until ready to serve.

 

Grandpa’s Brown Betty

For two medium personal sized ramekins

  1. Preheat oven to 350º
  2. 1 C large crumbles of old donuts
    • Put into bottom of a lightly greased ramekin
  3. Cut 1-2 apples into dice-sized pieces
  4. Toss in 1 tsp lemon juice or citric acid water
  5. Strain liquid from apples into a mixing bowl
  6. Toss the apples in 2 TBL CinnaSugar
    • Put apples over top of donut crumbles
  7. In the apple container, add 2 TBL lemon or citric acid water
  8. Add 1/3 C brown sugar to the water
  9. Add 1/4 C whole milk or buttermilk
    • Mix to dissolve – set this SYRUP aside
  10. Mix 1/4 C brown sugar into mixing bowl
  11. Put 1/2 C Bisquick into mixing bowl
  12. Add 2 TBL butter
    • Cut above three ingredients together
  13. Put flour mixture over top of apples
  14. Pour the Syrup over top of the flour mixture
  15. Bake 45 minutes
  16. Serve warm

Cafe con Leche

When we lived in Spain, it was a full day to go to the local bar/coffee shop and have several Cafe con Leches with friends . . . amigos.  Here is my Americanized version.

  • Use a Moka Pot to brew your coffee.
  • Heat 1/2 C milk and 1/2 C whipping cream
    • Whisk to get bubbles into the milk
  • Pour the coffee into 1/2 of your cup, then top with the milk

 

Turkey Balls

  1. Coat the entire cast iron top surface and an ebelskiver pan with oil.
  2. Pour the batter into the cups.  Don’t worry if it overflows.  It will all come together in the end.
  3. Add a piece of turkey (or chicken) to each bowl
  4. As it cooks, use your chop sticks to separate the cups, and then turn them, forming traditional balls.

This recipe adapted from an Akashiaki recipe, which uses octopus.   Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

  • 3 oz cake flour (approx 3/4 C)
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1 TBL green onion or chives
  • parsley
    Combine above ingredients, then mix with liquids
  • 1 C broth
  • 1 TBL milk
  • 1/4 tsp soy sauce
  • 2 eggs – thoroughly whipped
    Prepare below protein and set aside
  • Pieces of protein (turkey, chicken, hamburger, etc)
    For serving
  • Cranberry sauce or lingonberry jam
  1. Combine dry ingredients
  2. Beat eggs thoroughly
  3. Mix all wet and dry ingredients prepared so far
  4. Oil ebelskiver pan with peanut oil and bring up to 350º
  5. Add batter into the pan
  6. Add protein into each cup
  7. Use chopsticks to turn into balls and cook thoroughly
  8. Put onto plate with sauce or jam – or ketchup for a “Hamburger Ball”

Tips: Preserving Food

After returning home from the grocery, store the following items as follows:

In the Freezer

  • Scramble your eggs and store in a used water bottle
  • Wrap a few slices of bread and freeze – Thaw on counter

In the Fridge

  • Mushrooms – store in a paper bag
  • Apples – last 77 days longer

On the Counter

  • Cucumbers
  • Peaches
  • Plums
  • Cherries

In the Pantry

  • Peanut Butter

Angie’s Almond Joy Cookies

 
Ingredients
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut
  • 2 cups chopped almonds
Directions
  1. Pre-heat oven to 375°F
  2. Lightly grease cookie sheets.
  3. Combine dry ingredients, set aside.
  4. In a large bowl, cream the butter, vanilla, and sugars together.
  5. Beat in the eggs, one at a time.
  6. Stir in the dry ingredients until well mixed
    • then stir in the chocolate chips, coconut and almonds.
  7. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
  8. Bake for 8 to 10 minutes.
  9. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sturdy Hamburger Bun

FULL INGREDIENTS: 508g All-purpose white flour 203g Russet potato (about 3 medium; baked, riced, cooled) 112g Unsalted butter 91g eggs 25g superfine white sugar 178g whole milk 61g water 11g fine sea salt 183g ripe levain (made with 61g ripe sourdough starter, 100% hydration, 61g AP white flour, 61g water; left to ferment for 3 hours at room temp) 🫙 EQUIPMENT 13×18″ plastic sheet pan covers: https://amzn.to/3uduy6s My favorite parchment paper: https://amzn.to/3OE6hhZ All my favorite baking tools: https://www.theperfectloaf.com/my-bak...

 

Soft Sourdough Potato Buns

  • Author: Maurizio Leo
  • Prep Time: 9 hours
  • Cook Time: 30 minutes
  • Total Time: 9 hours 30 minutes
  • Yield: 10 buns
  • Category: American

Description

These sourdough buns with added potato are the perfect hamburger bun. Extremely soft with enough strength and structure to support anything you might be grilling.

Ingredients

 

Levain

  • 61g all-purpose white flour
  • 61g water
  • 61g ripe sourdough starter

Main Dough

  • 447g all-purpose white flour
  • 203g potato, russet (about 3 medium; baked, riced, and cooled)
  • 112g butter, unsalted
  • 91g eggs
  • 25g caster sugar
  • 178g whole milk
  • 11g sea salt
  • 183g ripe levain

Egg Wash

  • 1 egg
  • 1 tablespoon whole milk

Topper

A mix of white and black sesame seeds, if desired.

Instructions

  1. Prepare levain and potatoes (8:00 a.m.)
    In a small bowl, mix and knead the Levain ingredients. Transfer to a small container, cover, and keep it at a warm temperature for 5 hours. Preheat the oven to 350°F (178°C) with a rack in the middle. Grab three or four potatoes that together weigh at least 300g or so — you will need a little extra to avoid coming in short (I baked 3 and had a little leftover) and scrub the skin clean under running water. Place the whole potatoes into a small roasting pan or dish and, with a fork, prick the skin around the potatoes several times to allow them to breathe during baking. Bake the potatoes for about 1 hour, flipping them halfway through. Remove them from the oven when a knife can easily slide into the center of the potato (internal temp of 208-211°F / 98-99°C). When baked, remove from the oven, skin them and rice them onto a baking sheet to cool.
  2. Mix (11:00 a.m.)
    To the bowl of a stand mixer fitted with the dough hook attachment, add all of the Main dough ingredients except the potato and butter (leave the butter at room temp to soften at this time). Turn the mixer to the lowest speed and mix until everything is incorporated. Scrape the sides of the bowl and dough hook and increase to speed 2, mix for 3-5 minutes until the dough begins to cling to the dough hook, and remove from the sides of the bowl. Then, scrape the hook clean, cover the mixing bowl, and let rest for 10 minutes. After the rest, mix on speed 2 for another 2-3 minutes until the dough again begins to cling to the hook. Next, add the room temperature butter, one pat at a time, while the mixer is set to low speed. Once all the butter is added, add half the riced potato and mix on low until incorporated. Then, add the remainder of the potato. Transfer the dough to a container for bulk fermentation.
  3. Bulk fermentation (11:15 a.m. to 2:30 p.m.)
    This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
  4. Divide and shape (2:30 p.m.)
    To make shaping easier, place your bulk fermentation container into the fridge for 30 minutes. Line two baking sheets with parchment paper. After the dough is chilled, scrape the dough out to a floured work surface and divide into 120g potions. Using floured hands, flour the top of the dough pieces and shape them into tight balls. Place 5 on each baking sheet.
  5. Proof (2:45 p.m. to 5:15 p.m.)
    Cover the baking sheets with large reusable plastic and seal shut and proof for about 2 1/2 hours until the dough has puffed up considerably and is very soft to the touch.
  6. Bake (5:15 p.m., pre-heat oven at 4:45 p.m.)
    Preheat your oven to 450°F (232°C) with one rack at the bottom third and another at the top third. Make the egg wash: in a medium bowl whisk together one whole egg and 1 tablespoon of whole milk. Whisk until no lumps remain and the mixture is frothy. Uncover your baking sheets and, using a pastry brush, paint on an even layer of the egg wash. Liberally sprinkle on black and white sesame seeds, if desired. Bake the dough for 25-30 minutes until well colored. When baked, remove and let cool for 5 minutes on the sheets, then transfer to wire cooling racks. 

 

Homemade Hot Dog Buns

  • Author: Maurizio Leo
  • Prep Time: 6 hours
  • Cook Time: 35 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 10 hot dog buns
  • Cuisine: American

Description

Sturdy, light, airy, and absolutely delicious, these homemade sourdough hot dog buns will take your next hot dog to the next level.

Ingredients

 

Main dough

  • 398g medium-protein bread flour or all-purpose flour
  • 100g whole wheat flour
  • 274g water
  • 55g (one whole egg) egg
  • 50g butter, unsalted
  • 25g caster sugar
  • 9g fine sea salt
  • 139g ripe sourdough starter (100% hydration)

Egg wash

  • 1 whole egg
  • 1 tablespoon whole milk

Instructions

  1. Mix (9:00 a.m.)
    Cut the butter into 1/2″ pats and let warm to room temperature while mixing the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the water, flour, sourdough starter, egg, sugar, and salt. Mix on speed 1 for 1 to 2 minutes until the ingredients come together. Increase the mixer to speed 2 and mix for 4 to 5 minutes until the dough starts to strengthen and clump around the dough hook. Let the dough rest in the mixing bowl for 10 minutes. Turn the mixer on to speed 1 and add the room temperature butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. This is a fairly strong dough, so it won’t take long to add all the butter and the dough to come back together and smooth, somewhere around 3 to 5 minutes.
  2. Bulk fermentation (9:30 a.m. to 12:30 p.m.)
    Transfer the mixed dough to a bulk container and ferment for 3 hours at 75ºF (23°C). Perform 3 sets of stretch and folds at 30-minute intervals.
  3.  Chill dough (12:30 p.m. to 1:30 p.m.)
    Place the covered bulk fermentation container into the fridge for at least 1 hour to thoroughly chill.
  4. Divide and shape rolls (1:30 p.m.)
    Line a full sheet pan, or two half sheet pans, with parchment paper and set near your work surface. Divide the dough into ten pieces, each weighing 100g. Shape each into a tube about 4-inches long and place them on the prepared sheet pan with space between.
  5. Proof (1:45 p.m. to 3:45 p.m.)
    Cover the proofing dough with a large, airtight cover ensuring the cover doesn’t contact the dough (grease it with oil if necessary to prevent sticking). Let the dough proof at room temperature for two hours.
  6. Bake (3:45 p.m.)
    Preheat an empty oven with a rack in the bottom-third to 425°F (220°C). In a small bowl, whisk one whole egg and one tablespoon of whole milk for the egg wash. When the oven is preheated, uncover the dough and brush on a thin layer of the egg wash. Slide the sheet pan into the oven and bake for 20 minutes. After this time, rotate the pan back to front and reduce the oven temperature to 350°F (175°C). Bake for 10 minutes longer until the tops of the buns are golden brown, but the sides are still pale yellow. Once fully baked, remove the buns from the oven and cool them on a wire rack for 15 to 30 minutes before slicing. These buns are fantastic buttered and grilled before serving.

 

Doggo Bun for Hot Dogs

See full article at AZ Central.

This doggo dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand.

Makes: 8 buns

Ingredients:

For the tangzhong starter:

  • 172 g (¾ cup) whole milk
  • 28 g unbleached bread flour

For the dough:

  • 600 g unbleached bread flour
  • 75 g granulated sugar
  • 12 g kosher salt
  • 18 g dry active yeast
  • 114 g butter, room temperature
  • 2 large eggs
  • 226 g (1 cup) whole milk, room temperature

For baking:

  • Baking tray
  • Parchment paper
  • 1 egg
  • 1 teaspoon water

Preparation:

  1. Working in a small sauce pot, whisk together the milk and flour for the Tangzhong until completely smooth.
  2. Cook over low heat while continuously stirring, until a paste thick enough to stick to the sides of the pot forms, approximately 3 minutes. Allow to cool slightly.
  3. In a large bowl, mix together the dough ingredients, starting with the dry ingredients, then incorporating the butter, followed by the eggs, then milk. Finally add the Tangzhong.
  4. Knead with either a mixer fitted with a dough hook or with the heel of your palm, either will produce the necessary kneading motion to stretch the dough and fold it over itself until a smooth elastic dough has formed.
    To test for correct gluten development, form the dough into a smooth ball, then gently press your thumb into the top. If the indentation remains, the dough is underworked. If the indentation bounces back most of the way, but retains a shallow dent, it is just right.
  5. Place the dough in a lightly oiled bowl and turn to coat. Cover and rest until the dough has puffed up nicely, about an hour or hour and a half. The dough will be proofed to the correct level when a slight poke into the dough holds its shape.
  6. Once proofed, turn out the dough on an unfloured surface (resist the urge to flour the working surface to prevent the dough from sticking. If needed, lightly oiling the hands will provide just enough oil to keep everything moving smoothly).
  7. Divide dough into 8 equal portions and form them into smooth balls. Then roll each one into an even 5 ½-inch cylinder, about the length of a hot dog.
  8. Line a baking tray with parchment paper. Place the dough cylinders on the tray abut a ½-inch  apart and flatten slightly.
  9. To proof, bring a small pot of water to a boil. Place the pot at the bottom of a cold oven. Place the bread tray on the center rack. Proof for approximately 50 minutes, or until noticeably poufy.
  10. Remove the bread tray from the oven and preheat to 350°F.
  11. Brush the tops of the buns with a wash consisting of 1 egg beaten well with 1 teaspoon water.
  12. Bake until the dough reaches an internal temperature of 190 F and is heavily fragrant, approximately 20 to 25 minutes.
  13. Cool the buns completely on a wire rack to prevent sogginess.
  14. Once cool, separate the buns and cut a slit into the side, keeping the ends together. Fill as desired.
  15. Store cooled buns in a paper bag for freshness.

 

Yesica’s French Toast Wheels

This is a special recipe for Eliseo.

  1. Roll fresh brioche bread flat
  2. Spread with cinnamon mixture
    • 1/4 C Brown sugar
    • 3 TBL Softened butter  (not melted)
    • 1 TBL Cinnamon
  3. Mix number 2 ingredients to create a spread
  4. Optional spreads:  Nutella in Cinnamon cream cheese mixture
  5. Roll into tube
  6. Cut (without pressing too hard) into 1/2 inch “coins”
  7. Dip in traditional French toast mixture
    • Milk, egg, cinnamon, nutmeg, vanilla
  8. Cook in skillet until browned

Buttermilk Donuts

WET INGREDIENTS

  • 1 stick of butter  (8 TBL) melted and browned (see below)
  • 1 lemon – zest and juice
  • 2 eggs + 3 egg yolks
  • 1 TBL vanilla extract
  • 1 tsp almond extract
  • 3/4 C buttermilk

DRY INGREDIENTS

  • 1 C almond flour
  • 5 tsp baking powder
  • 1/2 C granulated sugar
  • 1/2 C packed brown sugar
  • 4 C cake flour (AP flour, if you must)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground CinnaSugar

BROWN YOUR BUTTER

  1. Over medium heat melt your butter
  2. Let it simmer until the “sizzling” stops and the edges start to brown
  3. Don’t overcook it, or it will become bitter

COMBINE WITH WITH DRY

  • Add 1/2 C dry (a bit at a time) into the wet until all in
  • The dough should be about the consistency of Play Dough
  • Wrap in Plastic and Refrigerate 2 hours (or overnight)
  • Roll to 1/2 – 3/4 inch thickness
  • Form either bars or donuts
    • 1/2 inch bars
    • 3″ donuts with 1″ hole in center
  • Place on baking sheet
  • Combine and re-roll scraps
  • Put back onto sheet pan and refrigerate for another 30 minutes
  • Using spider strainer or fish spatula, lower into fry at 350º (min 345º – max 360º)  till browned and cracked.  Flip occasionally.
  • Wire rack to drain
  • Dip into Glaze – both sides
  • Drain on wire rack

GLAZE

  • 2 C powdered sugar
  • zest and juice from one lemon
  • 2 tsp vanilla extract
  • 2 TBL Melted butter
  • 2 TBL boiling water (ONLY IF NECESSARY)

 – Glaze should be like thick syrup or cold honey

 

 

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