It's bread week! The signature bake: Savory Buns. As is the trend for this season, this was a completely new bake for me. I opted to go with a cinnamon roll style bun with a pancetta jam interior. For my first ever savory bun, I'd have to say it was pretty dang tasty.
Check out Biscuit Week if you missed it: • Great British Bake Off: 2024 Bake Along | ...
Here's the recipe:
Ingredients:
Pancetta Jam
4 oz Diced, uncured Pancetta
2 Red Onions, small dice
2-3 Shallots
1 Clove of Garlic
Salt and Pepper to taste
Olive Oil (for brushing the dough later)
Bun Dough
1 Cup Whole milk warmed
¼ Cup Sugar divided, 1 tablespoon of this amount will be used to bloom the yeast
2¼ tsp Active or instant dry yeast (1 standard packets)
⅓ Cup Unsalted butter softened and cut into pieces
2 Eggs room temperature
½ tsp Salt
4½ Cups Flour
Topping
2 Tbsp Unsalted butter, melted
Flake salt
Instructions:
Make the Jam:
Note: This takes 1-2 hours to cook down so plan accordingly. This can be made ahead of time.
Dice up the onions, shallots, and garlic.
To a cold large pot, add the pancetta. Turn the heat to medium low and render the fat.
Once rendered, remove the crispy pancetta bits and set aside.
To the pancetta fat, add the diced onions, shallots, and garlic. Cook for 1-2 hours over low heat until caramelized, stirring occasionally.
Remove from pot and set aside.
Make the dough:
Whisk together the warm milk (100-110℉), 1 tablespoon of sugar (taken from the total ¼ cup needed for the dough), and yeast in the bowl of a stand mixer. Cover and let sit for 5 minutes. The mixture should become foamy.
On medium speed with the dough hook attachment, beat in the rest of the sugar, softened butter, eggs, and salt. Beat until the butter has broken up and the rest of the mixture starts to combine, about 2 minutes.
Switch the mixture to low and add the flour, one cup at a time. Make sure each cup is fully incorporated before adding the next and scrape down the sides of the bowl as needed. Add the last ½ cup and mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes.
Increase the speed to medium and knead the dough for an additional 5 minutes. If the dough feels too sticky, add a teaspoon of flour at a time until it reaches the correct texture. Be very cautious while doing this as you do not want a dry dough. In the end, the dough should be be tacky and soft. You know it's ready when it slowly bounces back after poking it with a finger.
Transfer the dough to a lightly greased medium bowl, turning to coat all the sides with oil. Cover and let rise for 2 hours or doubled in size.
Build the Buns:
Grease a 13×9 glass baking dish and set aside.
Punch down the dough and then place on a lightly floured work surface. Roll into a 12×18 inch rectangle with a lightly floured rolling pin, keeping it as even as possible.
Brush with olive oil and then spread out the onions.
Sprinkle on the crispy pancetta bits.
Starting at the long end closest to you, tightly roll up the dough to form an 18 inch log. Using an extra sharp knife, cut the log into 12 equal pieces, about 1.5 inches each. Arrange the rolls in the greased baking dish.
Cover and let rise until puffed, about 1 hour.
Baking the Buns:
Preheat the oven to 350℉.
Bake the rolls for 30-35 minutes or until they are lightly browned on top. Check in on them after ~15 minutes. If they are browning too fast, tent with aluminum foil.
Remove from the oven. While still warm, brush with melted butter and then finish with flake salt.
Cover tightly and store a room temperature for 2 days or in the fridge for up to 5 days.
Enjoy!
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