People might rightly think ……Who would be making sprouted brioche buns for Christmas when they haven’t made Christmas cookies, fruit cake, panettone or even puff paste rugelach for Hanukkah? I know it sounds weird but these are special buns for a special Christmas feast that folks from Kansas City don’t know as well as they should.
Yes, it is the almost famous, nearly wonderful Smoked Meat Christmakkah held in Gilbert Arizona for the first time ever this year. It will be 3-4 kinds of smoked sausage, brined and smoked chicken thighs, baby back ribs and the smoked meat requiring the buns – 13 hour smoked, pulled, pork butt.
There is so much smoked meat happening that it takes 2 days just to get it all smoked up because our smoker is only a 3 level, 30 incher. Low and slow is the only way to do right by all this great meat and it is the Holiday Season that required the very best. So the buns have to be good.
Lucy started out by using Floyd’s Lazy Man’s Brioche recipe as the base to start from and then gussied it up to make it every bit as decadent as it is lazy. First, she converted it to sourdough. We sprouted our usual 9 grain mix of whole grains, dried them and then ground them so that we could sift the flour to get out the bran to make our pretty much standard bran levain.
We used 6 grams each of wheat and rye NMNF starter that have been retarded in the fridge for weeks and weeks. We built the 12 hour, 100% hydration 3 stage levain on a heating pad to make sure we were at 78 - 80 F most of the time. It came in at 14% pre-fermented flour overall. The levain was not retarded. Then it was time to get out the KA mixer.
We haven’t use the mixer in about forever for anything so this was a treat. The only time we use it is for enriched dough like this one. We didn’t do an autolyse and mixed the 50% nonfat milk with the levain, 2.5% barley malt syrup, 2% salt, the remaining high extraction sprouted flour and 37% each high gluten and LaFama AP dough flour. After mixing on 2 with the paddle for 1 minute we let the fermenting dough rest for an hour.
We then switched to the dough hook and added the 10% sugar in a slow stream on speed 2, 30% eggs and the 25% butter in small chunks and Ian’s favorite, 6% Neuchâtel cream cheese. before cranking the mixer up to 4 for 8 minutes and then back down to 3 for 2 minutes. After a total of 10 minutes the wet dough was pulling away from the sides of bowl and had made a fine windowpane. All together the hydration was 80%.
It's a seasoned pork butt right before it went into the smoker for 13 hours this morning.
This recipe ended up being much wetter than Floyd’s recipe and richer as well with the added BMS and crème cheese, having more butter and eggs. I like bun dough to be more on the wet side even if harder to handle. We did 2 sets of 8 stretch and folds on 1 hour intervals before dividing the dough into 12 buns and shaping them.
6 of the buns were larger than the others. The larger ones were going into Pyrex baking dish instead of being shaped individually. After they proofed for 3 hours on the counter, we egg washed them and they went into a 385 F oven for 10 minutes of Mega Steam with lava rocks and then 10 minutes of convection dry heat at 365 F.
The individual rolls were done at that time but it took another 5 minutes to get the Pyrex buns done. They came out very soft, browned nicely and smelled great. As soon as they were cool we wrapped them in plastic and froze them at the peak of freshness. The buns came out soft, moist, glossy and very tasty. Best buns we have managed to date. The crumb was beautiful and the crust soft as could be. Would make a nice a nice cinnamon roll dough for sure! We like tham a lot!.
Got the chocolate rugelach baked off
14% pre-fermented flour sprouted 9 grain, 100% hydration, 3stage bran levain
50% nonfat milk
12% high extraction 9 grain sprouted flour
37% each LaFama AP and Smart and Final high gluten flour
25% unsalted butter
6% Neuchâtel cream cheese
2.5% barley malt syrup
No this isn't an AZ sunset - it is an AZ sunrise instead:-) You see these things whenyou have to get up early and get the smoker going! It took 15 hours to get the pork shoulder to 199 F