Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 19 2019
Blue cheese burgers on light brioche rolls with crispy pancetta and onion chutney
6.3oz milk
4.1oz unsalted butter melted and cooled
2 large eggs lightly beaten
2oz sugar
1 1/2 tsp salt
14.5oz strong white bread flour plus extra for dusting
1 packet fast action yeast suitable for bread makers
1/2 tsp onion granules optional
1 egg beaten with a splash of milk and drop of soy sauce to glaze
2-3 tbsp sesame seeds or poppy seeds or leave plain
Put all the dry ingredients in the bowl of your stand mixer and mix for a couple of minutes using the dough hook.
Melt the butter and mix with the milk and eggs. Add to the mixing bowl and beat together on slow speed for four minutes and a little faster for a another four minutes. Check the dough passes the windowpane test and if not continue mixing for a couple more minutes. Cover the mixing bowl with a clean towel and let the dough rise 1.30-2h or until nearly double.
Dust your worktop with a little flour and tip the dough onto it. Dust the top of the dough with flour (it will be a little sticky) then gently press down to deflate.
Divide into 9 equal pieces. Flatten each piece and then fold the edges in towards the centre. Flip over seam side down and place the palms of your hands around the roll. Use your hands to shape each roll it into a smooth ball.
Place the rolls on a large tray lined with baking paper, spaced apart. Place the tray inside a plastic bag or cover loosely with greased cling film. Leave them to prove for 40 mins – 1 hour until the buns are puffy and slightly risen.
Preheat the oven to 200C (400F). Place a small tray on the bottom of the oven.
Brush the rolls with the beaten egg and then sprinkle with the sesame seeds.
Put the tray in the oven and toss a couple of ice cubes into the tray at the bottom of the oven to create steam.
Bake the rolls for 15-20 minutes until golden. Cover with foil if they are colouring too quickly. Cool before serving.