Friday, September 25, 2015

Brioche Buns

The difference between store-bought bread and homemade bread is unbelievable.

Brioche is a type of French bread that contains butter and eggs, making the crumb richer and more tender.

These homemade buns are perfect for hamburgers, sliders, shredded pork or chicken sandwiches, or just to enjoy with butter and jam! 

One of the best parts about these buns is that they stay fresh for several days after you make them! So even though there are just two of us right now, I always make the full recipe (which makes 8 buns) and we munch on them for days. 

Brioche Buns

Makes 8 large buns (you can adjust the size as you desire)

1 cup warm water
2 tsp yeast
2 tbsp sugar
2 eggs, divided use
3 1/3 cups flour
1 1/2 tsp salt
2 1/2 tbsp butter, softened

1. Combine warm water, yeast, and sugar. Stir until dissolved and let it stand 5 minutes, until foamy. 

2. In the bowl of a stand mixer, combine the flour, salt, and butter. Turn on the mixer with a paddle attachment until the butter makes small crumbs. 

3. Stir in one egg and yeast mixture. Using the dough hook attachment, knead for 6-8 minutes. Add more flour if necessary so the dough isn't too sticky. The dough should remove from the sides of the bowl, but not the bottom. 

4. Let rise, covered,  in a slightly warm oven, until doubled in size (45 minutes or so). Divide the dough into 8 equal pieces and shape into round balls. Cover and let rise in a slightly warm oven until they're puffy. 

5. Brush with a beaten egg and bake at 400 degrees for 15-20 minutes. Place a pan with some water in it in the oven with the buns. 

6. Store in an airtight container for up to 4 days. 

Thursday, September 10, 2015

Homemade Oreos

We've all seen the recipes for homemade Oreos floating around the internet.

You know... the ones that are all soft and not at all like actual Oreos?

These, dear friends, are not like those fake Oreos at all. These taste exactly like real Oreos. 

They have exactly the right crunchy consistency, just like I hoped they would. And the frosting?

Creamy and smooth, exactly as it should be.

I made these Oreos to put into homemade cookies & cream flavored ice cream, but I can't stop eating them. We'll see if any of them survive. 

So, to sum up: homemade Oreos, perfect crunchiness (not reminiscent of whoopie pies at all), delicious flavor, without all the preservatives from the store-bought cookies. 

Homemade Oreos

1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 cups flour
3/4 cup cocoa powder, dutch process 
1 1/2 tsp baking powder
1 tsp salt

1/2 cup (1 stick) butter, softened
1 tsp vanilla
3 cups powdered sugar
2 tbsp cream (or half & half or milk)

1. Using a mixer, cream together the butter and the sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat until incorporated. 

2. Add the dry ingredients and mix until thoroughly combined. Divide the dough in half and wrap in plastic wrap. Refrigerate for 1 hour. 

3. Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface and cut out into desired shapes. Bake for 10-12 minutes on a lined baking sheet (I line it with my silpat, but you can use parchment paper). 

4. Let cool on a cooling rack and make the filling. Beat the butter for 30 seconds on medium, then add the vanilla. Add the powdered sugar, 1/2 cup at a time, then add the cream as necessary to thin it to the desired consistency. 

5. Fill and serve. Store in an airtight container for up to a week.