Friends, hello.
I have been on two bread missions of late: the first to create a yeasted version of the sourdough ciabatta bread recipe I shared recently; the second to create a sourdough version of the above-pictured no-knead brioche buns.
The yeasted ciabatta recipe I thought was nearly there, but when I made it in loaf form (as opposed to rolls), I pulled from the oven what resembled a giant pita pocket — a tunnel of air extended from end to end. And though I keep experimenting and tweaking the recipe, I keep pulling giant pita pockets from my oven. It's maddening.
The sourdough brioche rolls, while tasty, don't have the lightness I am looking for, and while we've been eating them (mostly happily), they're just not as good as the yeast-leavened ones (not yet at least).
So alas, I have no new recipes to share this week. That said, if you haven't made these no-knead brioche buns, I have no doubt you'll love them: they're soft, pillowy, subtly sweet and perfect for all of your burger needs this weekend and beyond.
Wishing you all a wonderful long weekend as we remember and give thanks to the many men and women who gave their lives in service to our country.
I've rounded up all of my favorite long-weekend recipes on the blog: blueberry cobbler, veggie burgers, two favorite burger condiments, rhubarb custard cake, chicken souvlaki with tzatziki, broccoli crunch salad and more.
No-Knead Brioche Buns
As noted above, I think you'll love these brioche buns. The dough takes 5 minutes to stir together, and once it's mixed, you can do one of two things:
- Stick the dough in the fridge overnight; then shape and bake the following day whenever you are ready.
- Let it rise in a warm spot for two hours; then immediately shape and bake.
I love using the refrigerator when I'm short on time and want to get one step out of the way. Regardless of which path you chose, the buns will be light and airy. If you wish, you can sprinkle the buns with everything bagel seasoning or sesame seeds.
Here's one recent review:
"I can't say enough good things about this recipe..I've doubled and tripled the recipe many times and it's perfect every time. If I'm making the same day, I hold back a bit of water – if refrigerating overnight, I make as written (cold dough is easier to work with). I've made these for hamburger buns a restaurant and received many compliments!"
Sweet Potato & Mushroom Veggie Burgers
A few weeks ago, I taught a virtual Brioche & Veggie Burgers cooking class featuring the above-pictured sweet potato and mushroom veggie burgers and the previously mentioned brioche buns. I hadn't made the veggie burgers in ages, and the whole exercise made me excited for the summer cooking season ahead.
Although this weekend is often associated with the onset of grilling season, I like to broil these patties — broiling is so much easier than pan-frying, and the burgers crisp up nicely under that hot top heat source.
Get the recipe and watch the video here:
At the start of every grilling season the same questions always seem to arise: Is marinating really necessary? And if so, for how long? Is salt in the marinade a no-no or a must? What about acid? What kind of charcoal should I buy? Lump or briquettes? Do I grill covered or uncovered?
If you are breaking out the grill this weekend, you may find this Marinating & Grilling 101 guide helpful:
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