We come to you again this week with one more 4th of July dessert, after realizing we didn’t have a version of these brioche buns on our website. These sweet little treats are made with our no-knead dough, filled with pastry cream and fresh fruit, then sprinkled with pearl sugar, making these red, white, and blue desserts perfect for your holiday weekend, or any day this summer. Read on further to page 2…
The post Cream-filled Brioche Buns with Fruit for the 4th of July appeared first on Artisan Bread in Five Minutes a Day.
There is nothing more American than grilling on the 4th of July, well, maybe a star spangled pizza is the most patriotic of all. This is a super fast pizza that is ideal for breakfast, which I just served my family this morning, or can be throw together at your holiday BBQ as dessert. I made the pizza in a small baking sheet, but you can make a larger one if you have a crowd to feed.
Happy 4th of July!
1/2 pound dough (many choices, our Master Recipe, the challah, brioche, or even whole grain) – If you want a larger pizza, use 1 pound of dough and double the toppings. Bake the larger pizza in a 1/2 sheet pan.
Oil for the pan
4 ounces cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1 1/2 cup sliced fresh strawberries or raspberries
1/2 cup fresh blueberries
To make the pizza on the grill:
Roll out your dough to fit your Quarter Baking Sheet. If your dough is resisting your efforts to stretch it out, then let it sit on the counter for about 15 minutes and it will roll more easily. You can use a bench scraper to detach the dough from the work-surface if your dough is sticking to the counter. Lift it and add more flour while rolling. A little sticking can help achieve the right size, but too much sticking may cause tearing.
Preheat your grill to medium heat. I have a grill that has 3 burners and I turned them all on to medium, which means about 400°F if you have a thermometer.
Mix together the cream cheese, 2 tablespoons sugar, vanilla, and lemon juice.
Spread the cream cheese topping over the rolled out dough.
Arrange the berries over the topping in a flag pattern. Sprinkle the remaining sugar over the top of the berries.
I turned off the middle burner when I put the pizza on the grill. I left the front and back burners on medium heat. If you are using brioche dough, you may want to turn the heat down slightly, or keep a close eye on the crust.
Shut the lid and bake for about 15 minutes.
If the crust is not coloring, or the toppings are not cooking, cover the pan with an aluminum lasagna pan. Make sure the steam from the berries can escape or the crust will get soggy.
Bake covered for about 10 minutes.
Once the bottom crust is nicely golden brown your pizza is done.
Remove and allow to cool for a few minutes to let the cheese set up slightly.
The pizza is wonderful warm or room temperature.
The crust made with the Master recipe will be a bit crisp. If you make it with brioche the crust will be more tender and rich. Both ways are wonderful.
OK, first the disclaimer, I did not bake the breads above, this is from an old post I did after a trip to France, where these loaves were bought and eaten. I also need to admit that it looks like I bit the perfect tip off the baguette on the right (I did, on my walk back from the boulangerie–bakery). Truth moment, even though you can bake baguettes in your gas grill (and I’ll prove it in a video below), they won’t look quite like these. No matter, they’re still delicious. Read on–click “more” below…
Some clarification of points in the video:
- Using a dough scraper: Especially in humid weather, wet dough like ours can stick to work surfaces, so a dough scraper (bench scraper) can be very nice for scraping dough and formed loaves off surfaces. It helps you resist the urge to work in more flour for a drier (and often simply dry) result.
- Grill settings: This is clear in the video but it bears repeating. Preheat for five to ten minutes with all burners on “high,” but bake over indirect heat (which means “not right over a burner”), with the burners set to “medium.” That works well on my grill, a 2-burner Genesis similar to this one on Amazon, but your grill may be different, so experiment and see what works. You need to balance the need to fully bake through to the center but not scorch the crust. On my grill, you need to turn the loaf once.
- Cooling time: I talk a little too fast about the fact that “this one doesn’t need two hours;” I’m talking about the cooling time. A big thick loaf like a boule (ball-shaped bread) needs to fully cool or it’s gummy in the center. Not so for skinny baguettes and rolls– the thinner it is, the quicker you can eat it. This baguette in the video cooled for 15 minutes before being devoured— and it wasn’t at all gummy or underdone.
Dirty lies that will be told about Jeff’s comments in this video:
- On indirect heat: I “appear” to say that if you don’t have a grill with a wide space between the burners, or one that can be turned off, this is “not going to work.” Well, not quite. All you need is to be able to grill over indirect heat– so long as there’s enough space on the grill to avoid being directly over a burner, you should be fine. If my burners had been closer together, I’d have simply switched one off.
- On getting professional-looking baguettes: Early in the video, I marvel at the thin, skinny baguette I’m forming, and I appear to say something like “I never get it to come out this nice!” Nonsense! I always achieve perfection, and so can you, especially with this letterfold technique in the video (see Zoe’s post on the letterfold for still shots, or read about it in The New Artisan Bread in Five Minutes a Day). Though I will say that it’s easier for form a skinny baguette if you use some whole grain in the mix; here I actually used a mixture of doughs, white dough from the first book, whole grain from the second, and the Corn Broa (also from the first book). A weaker dough is easier to stretch thin (though it produces a bread with less “chew”).
The post Video: secrets of baguettes on the gas grill for summer! appeared first on Artisan Bread in Five Minutes a Day.
It’s almost Father’s Day (did you remember?) and that might mean pulling out the grill this weekend and serving Dad up some serious burgers. We came up with this soft and delicious Potato Brioche Bun to serve alongside your favorite burger recipe, and it’s easy enough to put together that the kids can jump in and help, too. As with all our no-knead, refrigerated dough recipes, you can bake as little or as much as you want. So if you are social distancing and only need a couple buns (because the grill-out party is small this year), this is a perfect recipe for that.
If cooking and mashing potatoes just seems like too much work (even for a holiday), you can always check out our straight up Brioche Burger Buns, complete with Lamb Burger and Cilantro-Yogurt Sauce.
Potato Brioche Buns (based on the Brioche Recipe from New Artisan)
1 1/4 cup warm water
1 cup mashed Russet potatoes (sent through a food ricer for fine consistency, or mashed by hand)
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, room temperature
3 tablespoons granulated sugar
2 teaspoons yeast
1 1/2 teaspoons salt
4 cups all-purpose flour
Egg wash (1 egg whisked with 1 tablespoon water)
Seeds, for sprinkling (optional) – plain sesame seeds work fine; I used a bagel seed mix
Mix the water, potato, butter, eggs, sugar, yeast, and salt in a 5-quart bowl, or lidded (not airtight) food container.
Mix in the flour, using a spoon until all of the flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours. Chill the dough for at least two hours, and up to 3 days.
The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle.
Divide the dough into 3 ounce pieces (this dough will make about 14 buns, but you can make less if desired). Gently smooth the pieces into round balls of dough. Grease six English Muffin Rings. Flatten the dough into 1/4-inch disks place them in the molds. If you don’t have rings you can make them free form, but they won’t keep their shape as well.
Cover loosely with plastic wrap (spraying the plastic with a little cooking spray will help it not to stick to the top of the buns) and allow the buns to rest for 30 to 60 minutes (depending on temperature of your kitchen), until the dough is just peeping over the top of the rings, and feels like a marshmallow when gently pressed/jiggled.
Place an oven rack in the center of the oven, and preheat your oven to 350 degrees.
Use a Pastry Brush to paint on the egg wash, and then sprinkle with seeds if desired.
Bake for 20 to 25 minutes until they are golden brown (I baked with steam for an extra soft bun, but you don’t have to do that).
Perfect for loading with a burger and toppings, or just nibbling on with a slice of cheese.