Giant Brioche Hamburger Bun Recipe

Giant Brioche Recipe
When he first came to her with the project, she was hesitant. Would her baking skills hold up under pressure? He was the “meat guy,” contributing a 12-inch, six pound burger to the project. He needed a brioche bun to match. Having never made hamburger buns – let alone a giant bun – she was daunted.

A cake pan wouldn’t be large enough – her largest, a springform, was a mere 10-inches across. She settled on a 12-inch sauté pan and found a working recipe to build from. Three test buns, plenty of jokes about her giant, fluffy, white buns and a few tweaks later, her contribution was perfected.

Their giant burger raised over $250 for charity.


Giant Brioche Hamburger Bun

  • Servings: One 12-inch Bun
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If your culinary adventures ever call for a giant 12-inch bun, I have the ideal recipe for you.


Ingredients

    Starter
  • 2/3 cup milk (heated to 107⁰ F)
  • 1 package active dry yeast
  • ¾ cup all-purpose flour (3 ¼ oz.)
  • 3 Tablespoons sugar
  • Dough
  • 3 cups plus 2 Tablespoons all-purpose flour (14 oz.)
  • 1 ½ teaspoons salt
  • 4 large eggs
  • 1 stick (8 Tablespoons) unsalted butter, softened
  • Egg Wash
  • 1 large egg
  • 1 Tablespoon water
  • Sesame seeds (optional)

Directions

  1. Line the sides and bottom of a 12” sauté pan (with straight sides and oven-safe handle) with parchment paper. In a glass measuring cup, combine milk and yeast and let stand for 5 minutes.
  2. In the bowl of an electric mixer, combine ¾ cup all-purpose flour and sugar and stir in yeast mixture. Cover with plastic wrap and let stand for 30 minutes (the mixture should appear fluffy and covered with bubbles).
  3. With the dough hook, mix in the remaining flour, salt, and eggs. Once fully combined, continue kneading for 4-5 minutes.
  4. With the machine running, slowly add the softened butter, two tablespoons at a time, and knead for an additional 10 minutes, scraping down the sides of the bowl as needed. (The dough will be very soft and sticky).
  5. Oil a large bowl. Scrape the dough into the bowl, cover with plastic wrap, and place in a warm area (proofing drawer or near a cooling stove) for 1 ½ hours or until doubled in size.
  6. Punch the dough down and scrape onto a lightly-floured surface. Fold over a few times and shape into a round disk. Transfer to prepared pan, flattening the dough until it touches the sides of the pan. Cover with plastic wrap and place in a warm area for 45 minutes until dough is slightly domed.
  7. Heat oven to 400⁰ F. Whisk together remaining egg and water. Bush the egg gently over the bun and sprinkle with sesame seeds, if using.
  8. Bake for 15 minutes at 400⁰ F. Reduce oven to 350⁰ F. and bake for 20 minutes longer until golden brown and internal temperature reads 200⁰ F. Cover with foil if browning too quickly.
  9. Cool, slice and enjoy!

* adapted from The Spruce Eats Buttery Brioche Hamburger Buns

Giant Brioche Bun

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Sweet Cornbread Mini-Muffins

A pile of sweet cornbread mini-muffins

I’ve long been enamored by the quaint Chinese legend called the “Red Thread of Fate.”  According to the myth, the matchmaker god, Yuè Lǎo, ties an invisible red thread around the left little finger of couples who are destined for one another, regardless of time, place or circumstances. This magical string may stretch or tangle, but never, ever breaks.

I sometimes imagine my red thread tied to my own Fate, a lifetime away from me – a tangled web of knots dotting this thin cord between us, this frayed thread snagging on craggy rocks and endlessly entangled around gnarled tree trunks, as we go about our separate lives.  My Fate, entwined into a snarled mess.  Sometimes, this thread tugs away from me so fiercely, so determinedly, my pinky dislocates from the effort.

I find comfort, as always, in a poultice of butter, flour and sugar. This is my go-to cornbread recipe, adapted from Mel’s Kitchen Cafe and definitely on the sweeter side of the sweet vs. savory cornbread spectrum. If you like moist, sweet cornbread, this is the one – perfect paired with a bowl of smoky chili.


Cornbread Mini-Muffins

  • Servings: 36 mini-muffins
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If you like moist, sweet cornbread muffins, these are the ones for you.


Ingredients

  • ½ cup cornmeal
  • 1 ½ cups all-purpose flour
  • ⅔ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 3 Tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • 1 ¼ cups whole milk

Directions

  1. Preheat oven to 350⁰ F. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in the center and add oil, butter, eggs and milk. Stir until just combined. Pour into mini-muffin tins and bake 12-15 minutes until just brown around the edges and a toothpick comes out clean. Gently remove muffins from tin. The recipe can also be made in a 8×8” square pan baked for 35 minutes.

Fig and Orange Sweet Buns

Soft, fluffy, lightly sweet buns studded with dried figs and candied orange peel – the ideal accompaniment to a steaming mug of coffee.

A woman holds a basket of Sweet Buns

Is there any better partner to a steamy mug of coffee than a warm, yeasty, enriched-dough treat like buttery brioche, cinnamon rolls, sticky buns, yeasted coffee cakes, fruit-studded Christmas stollen or panettone? I think not!

And although the process of making enriched dough can be, well…a process, it’s one of my favorite types of baking. You can’t rush yeasted doughs, you can’t cut corners. They need time – time for kneading, time for proofing. They require a lazy afternoon at home tending to your bread. Even if you want to cross things off your to-do list during those hour-long proofs, somehow you’ll find yourself curled up on the couch watching a TV program waiting for your dough baby to “double in size.” And, ahhh, the smell of yeast dough baking in the oven – if home could be captured in a scent, this would be it for me.

The best part? After the kneading, proofing, and baking – nothing beats the satisfaction of popping a home-baked, oven-warmed, roll, bun, or slice in your mouth, accompanied by a freshly-brewed cup of coffee, of course. I had planned on bringing these beauties to the office, but decided to keep them for my weekday morning cuppas instead.


Fig and Orange Sweet Buns

Soft, fluffy, lightly sweet buns studded with dried figs and candied orange peel.


Ingredients

  • ¾ cup whole milk
  • 2 teaspoons honey
  • 1 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground cardamom (optional)
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup dried figs, finely chopped
  • ¼ cup candied orange peel, finely chopped
  • 1 egg, beaten
  • Decorator or pearl sugar

Directions

  1. In a small saucepan, heat the milk and honey until warm (105⁰ – 110⁰ F). Sprinkle the yeast over the milk and let rest for 5 minutes. Meanwhile, combine flour, salt, and cardamom (if using) in a large bowl.
  2. Add the butter and vanilla to milk mixture (it should be foamy by now) and then stir into the flour to create a shaggy dough. Let dough rest for 15 minutes.
  3. Transfer the dough to your work surface and knead until smooth and elastic, about 12 minutes. Pat the dough into a disk, sprinkle with figs and orange peel, and press into dough. Roll the dough up like a sausage encasing the fruit and then lightly knead to distribute the fruit well. Transfer the dough to a bowl, cover with plastic wrap and leave to proof in a warm spot until doubled in size, about one hour.
  4. Divide the dough into 8 even pieces, roll into round balls, picking off any fruit on the outside that is exposed, and place each bun on a parchment-lined baking sheet. Cover with plastic wrap and proof again until risen, about 45 minutes.
  5. Preheat the oven to 400 degrees F. Brush the buns with beaten egg and liberally sprinkled with decorator sugar. Bake for 17-22 minutes until buns are dark golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool. If you want to add a bit more sweetness, drizzle with confectioners sugar icing.

Pumpkin Spice Couronne

Pumpkin Spice Couronne – a French sweet dough ring filled with pumpkin, warming spices and toasted pecans – just in time for autumn.

A ring of pumpkin spice couronne glazed with icing

“I have Pumpkin Kringle at my desk,” she confided conspiratorially. All I could envision was an obscene mishmash of holidays that somehow culminated with a roundly obese Santa Claus in a pumpkin costume shacked underneath her desk. “Who exactly,” I wondered, “is Pumpkin Kringle?”

“You know what pumpkin kringle is, don’t you?” she inquired when I responded with a blank stare. (Ah, thank goodness, she said “what” rather than “who.” Pumpkin kringle, whatever it was, wasn’t a person at all!)

A kringle, I discovered that day, is a ring of Danish pastry dough filled with nuts or fruit, in this case pumpkin, which is baked and then iced. Racine, Wisconsin is the mecca of kringles and, hers, thanks to Trader Joe’s, was an ideal specimen of Racine’s baking prowess.

Now please don’t be confused, the recipe below is decidedly NOT a kringle. The recipe below is a Couronne, a French filled sweet bread. I only mention the kringle because it was the impetus for my foray into couronne baking this weekend. After I nibbled a bit of the kringle…okay, full confession, after I devoured two thick slices, I started dreaming about enriched yeast doughs, I started dreaming about breakfast sweet breads, I started dreaming about Paul Hollywood’s apricot couronne (which I’ve been meaning to make!), I started dreaming about pumpkin spice season (now!) and well…this just happened.

There’s really nothing more lovely than hand-kneading a supple enriched yeast dough.  I love the texture of it under the heel of my hand, which is a good thing since my Kitchen Aid Pro Mixer died last week.


Pumpkin Spice Couronne

  • Servings: One Couronne
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A rich French sweet bread filled with pumpkin, spices and toasted pecans.


Ingredients

    Dough
  • 2 cups strong white bread flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 ½ teaspoons fast-rising yeast
  • 4 tablespoons unsalted butter, softened
  • ½ cup plus 1 Tablespoon full-fat milk
  • 1 large egg, beaten
  • Filling
  • 2 Tablespoons unsalted butter
  • 1 cup lightly-packed brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 Tablespoon white bread flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground clove
  • ⅛ teaspoon salt
  • Zest from ½ of an orange
  • ½ teaspoon vanilla
  • ½ cup toasted chopped pecans, plus more for topping
  • Glaze
  • ⅓ cup apricot jam
  • ½ cup powdered sugar

Directions


1. Place the flour in a large bowl. Add the salt to one side and the yeast on the other (salt can slow yeasts reaction so keep them separate in the beginning). Add the butter, milk and egg and stir to combine.
2. Transfer the dough to a lightly floured surface and knead for about 6-7 minutes until the dough is smooth and supple. Place dough in a lightly oiled bowl, cover with a towel and let rise until at least doubled in size (1-2 hours).
3. Meanwhile, make the filling. In a medium saucepan, combine butter and brown sugar and heat over medium heat until melted. Add puree, flour, cinnamon, ginger nutmeg, clove and salt and stir over medium heat until mixture is thick and sticks to the spoon. Remove from heat; add orange zest, vanilla and pecans. Set aside.
4. Line a baking sheet with parchment or a silicone mat. Turn the dough onto a lightly floured surface. Gently roll the dough into a rectangle, 13” x 10”. Spread the pumpkin filling evenly over the dough to the edges. From the long end, roll up the dough tightly, jelly-roll style. Roll it back and forth lightly to seal the edge.
5. Cut the dough in half lengthwise, leaving it joined just at one end – like a pair of legs. Twist the two dough lengths together, somewhat tightly and then join the ends together to form a circle. Transfer to a baking tray and cover with plastic wrap or a plastic baking bag.
6. Let proof for at least an hour or until the dough has doubled in size. Heat oven to 400 degrees. Bake for 25 minutes (internal temperature 185). Place on a wire rack to cool.
7. Heat apricot jam in the microwave for 30 seconds to 1 minute, sieve and brush over the couronne to glaze. Mix the powdered sugar with enough water to make an icing. Drizzle over the couronne and sprinkle with remaining pecans.

Favorite Banana Bread

Years ago, I stopped searching for a better banana bread.  This recipe ticks all the boxes: easy, packed with bananas, and exceptionally moist.

Sliced Banana Bread with melting butter

It’s no secret I’m an Anglophile, especially in my choice of TV programmes (I couldn’t resist). My current favorite, to no one’s surprise, is the Great British Baking Show. Saturday mornings, before getting my own bake on, I treat myself to an hour of Mary Berry, Paul Hollywood, a tent-full of amateur bakers and those classic only-in-Britain colloquialisms, such as “scrummy” and “oh my giddy aunt,” that I’m dying to introduce into the common American lexicon.

Before bed, when I’m brain-dead and in need of mindless comfort, nothing beats Escape to the Country; Brits house-hunting for their perfect “chocolate box” countryside cottage. I’ve picked up a few British idioms during my viewing of this show as well – like the aforementioned “chocolate box” as well as “homely.” “Homely” to the Brits doesn’t mean the same as “homely” in the states. It’s their term for homey, comforting, cozy. “The snug with wood-burner is quite homely.”

Combining the two shows leads me to this recipe, which can only be described as “homely baking” – I can almost imagine pulling freshly- baked tins of quick bread from my “range cooker” in my exposed-beamed Yorkshire kitchen, thatching optional.

Years ago, I stopped searching for a better banana bread. This recipe from Saveur ticks all the boxes – easy, packed with bananas, and exceptionally moist.


Favorite Banana Bread

  • Servings: One 9” x 5” loaf pan
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This moist banana bread is quick to make, packed with flavor and my go-to recipe when overripe bananas are on hand.


Ingredients

  • Butter for greasing pan
  • ⅓ cup milk
  • 2 teaspoons white vinegar
  • 1 cup flour, plus more for pan
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup canola oil
  • 1 teaspoon vanilla
  • 1 large egg plus 1 egg yolk
  • ⅔ cup chopped pecans or walnuts
  • 3 very ripe bananas, mashed

Directions

  1. Preheat oven to 350 degrees F. Grease a 9” x 5” loaf pan with butter and dust with flour; set aside. In a small bowl, combine milk and white vinegar and set aside
  2. In a large bowl, whisk together flour, baking soda and salt.
  3. In a medium bowl, whisk together sugar, oil, curdled milk, vanilla, egg and egg yolk. Pour wet ingredients over dry and whisk until just combined. Fold in nuts and mashed bananas.
  4. Pour batter into prepared pan and bake until dark golden brown and a toothpick inserted in the loaf comes out clean, about 60 minutes. Let cool for 30 minutes before slicing and serving.