Post by tux_sf on Mar 21, 2008 19:27:24 GMT -5
I've never made any before, so since I have the day off & it is Good Friday I thought I'd give it a shot. They came out very well (& taste really good), if I do say so myself!
I based this on the recipe in The Cheese Board Collective Works cook book (if you are ever in Berkeley, CA, I highly recommend a trip to the Cheese Board for bread, pizza & cheese--YUMMMM!!!). The book is great too. Lots of innovative & interesting recipes.
Makes 6, can easily be doubled to make 12.
2 t. instant yeast
1 1/2 c. unbleached all purpose flour
1/2 c. whole wheat (I used King Arthur White Whole Wheat)
1/4 c. sugar
grated zest of 1 small orange
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
1/2 t. orange extract
1 t. vanilla extract
1 t. kosher salt
1/4 c. cold unsalted butter (1/2 stick) cut in 1/2" cubes
1/2 c. lukewarm water
1/4 c. cottage cheese
1 egg
1/4 c. egg substitute (the kind made of egg whites-you could also use 1/2 an egg & save the rest for brushing on the buns before baking)
1/4 c. dried blueberries (currants or raisins would work too, of course)
I'm giving the instructions using a mixer, but it could as easily be done by hand following the same sequence. Place dry ingredients in mixer bowl with flat beater & combine. Add butter chunks & cut in at low speed for about 4 minutes until butter is in pea sized chunks. Add wet ingredients & mix on low speed until combined, about 2 minutes. Switch to dough hook, increase mixer speed to medium & knead for 10 minutes until dough loses rough texture & starts to have a satiny sheen. Add blueberries & knead 1 minute to combine. Turn out on lightly floured surface & knead for a few minutes until smooth & elastic. Form dough in to a ball & place in a lightly floured bowl. Cover bowl--plastic wrap, floured dish towel or damp dish towel are all fine--& allow to rest for 1 hour or until doubled. Line a baking sheet with parchment paper. Transfer dough to lightly floured surface & divide in to 6 pieces. Form each in to a small round ball & place equally spaced on parchment. Cover with floured kitchen towel & let rise in warm place for 30 minutes. Turn oven on, set at 375° placing oven rack at lower 1/3 of oven (if making a double recipe, place 2nd rack 2/3 up & switch trays half way through baking). Brush each roll with beaten egg or egg substitute. Slash each roll with a cross & allow to rise for 15 minutes longer while oven heats. Place rolls in oven & set your timer for 15 minutes. Check rolls & turn tray around if they are not browning evenly. Bake 6 or 8 minutes longer, until they are nicely browned & done ;D. Remove to rack & cool for 20 minutes. While cooling, if you want them with the traditional glaze, make this of powdered sugar with milk or 1/2 & 1/2, splash of orange extract & vanilla. I start with around 3/4 c. of sugar. Add extract & then milk bit by bit to get a glaze of fairly thick consistency. Using a spoon drizzle the glaze in the slashes of each bun while they are still on the rack. This will harden in a few minutes. Enjoy!
Naked buns without the traditional covering:
Properly dressed for the day:
I based this on the recipe in The Cheese Board Collective Works cook book (if you are ever in Berkeley, CA, I highly recommend a trip to the Cheese Board for bread, pizza & cheese--YUMMMM!!!). The book is great too. Lots of innovative & interesting recipes.
Makes 6, can easily be doubled to make 12.
2 t. instant yeast
1 1/2 c. unbleached all purpose flour
1/2 c. whole wheat (I used King Arthur White Whole Wheat)
1/4 c. sugar
grated zest of 1 small orange
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
1/2 t. orange extract
1 t. vanilla extract
1 t. kosher salt
1/4 c. cold unsalted butter (1/2 stick) cut in 1/2" cubes
1/2 c. lukewarm water
1/4 c. cottage cheese
1 egg
1/4 c. egg substitute (the kind made of egg whites-you could also use 1/2 an egg & save the rest for brushing on the buns before baking)
1/4 c. dried blueberries (currants or raisins would work too, of course)
I'm giving the instructions using a mixer, but it could as easily be done by hand following the same sequence. Place dry ingredients in mixer bowl with flat beater & combine. Add butter chunks & cut in at low speed for about 4 minutes until butter is in pea sized chunks. Add wet ingredients & mix on low speed until combined, about 2 minutes. Switch to dough hook, increase mixer speed to medium & knead for 10 minutes until dough loses rough texture & starts to have a satiny sheen. Add blueberries & knead 1 minute to combine. Turn out on lightly floured surface & knead for a few minutes until smooth & elastic. Form dough in to a ball & place in a lightly floured bowl. Cover bowl--plastic wrap, floured dish towel or damp dish towel are all fine--& allow to rest for 1 hour or until doubled. Line a baking sheet with parchment paper. Transfer dough to lightly floured surface & divide in to 6 pieces. Form each in to a small round ball & place equally spaced on parchment. Cover with floured kitchen towel & let rise in warm place for 30 minutes. Turn oven on, set at 375° placing oven rack at lower 1/3 of oven (if making a double recipe, place 2nd rack 2/3 up & switch trays half way through baking). Brush each roll with beaten egg or egg substitute. Slash each roll with a cross & allow to rise for 15 minutes longer while oven heats. Place rolls in oven & set your timer for 15 minutes. Check rolls & turn tray around if they are not browning evenly. Bake 6 or 8 minutes longer, until they are nicely browned & done ;D. Remove to rack & cool for 20 minutes. While cooling, if you want them with the traditional glaze, make this of powdered sugar with milk or 1/2 & 1/2, splash of orange extract & vanilla. I start with around 3/4 c. of sugar. Add extract & then milk bit by bit to get a glaze of fairly thick consistency. Using a spoon drizzle the glaze in the slashes of each bun while they are still on the rack. This will harden in a few minutes. Enjoy!
Naked buns without the traditional covering:
Properly dressed for the day: