Artisan Bread in 5

It’s almost Father’s Day and that might mean pulling out the grill this weekend and serving Dad up some serious burgers. Here’s a soft and delicious Potato Brioche Bun to serve alongside your favorite burger recipe, and it’s easy to put together. As with all my no-knead, refrigerated dough recipes, you can bake as little or as much as you want.

If cooking and mashing potatoes just seems like too much work (even for a holiday), you can always check out straight up Brioche Burger Buns, complete with Lamb Burger and Cilantro-Yogurt Sauce.

Potato Brioche Buns (based on the Brioche Recipe from New Artisan)

1 1/4 cup warm water

1 cup mashed Russet potatoes (sent through a food ricer for fine consistency, or mashed by hand)

8 tablespoons (1 stick) unsalted butter, melted

2 large eggs, room temperature

3 tablespoons granulated sugar

2 teaspoons yeast

1 1/2 teaspoons salt

4 cups all-purpose flour

Egg wash (1 egg whisked with 1 tablespoon water)

Seeds, for sprinkling (optional) – plain sesame seeds work fine; I used a bagel seed mix

Mix the water, potato, butter, eggs, sugar, yeast, and salt in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours. Chill the dough for at least two hours, and up to 3 days.

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. That said, because potatoes can vary in their water-content, you may have to adjust the flour–you can add more after everything’s mixed, but give the dough a couple of hours on the counter to re-ferment or the buns will be dense.

Divide the dough into 3 ounce pieces (this dough will make about 14 buns, but you can make less if desired). Gently smooth the pieces into round balls of dough. Grease six English Muffin Rings. Flatten the dough into 1/4-inch disks place them in the molds. If you don’t have rings you can make them free form, but they won’t keep their shape as well.

Cover loosely with plastic wrap (spraying the plastic with a little cooking spray will help it not to stick to the top of the buns) and allow the buns to rest for 30 to 60 minutes (depending on temperature of your kitchen), until the dough is just peeping over the top of the rings, and feels like a marshmallow when gently pressed/jiggled.

Place an oven rack in the center of the oven, and preheat your oven to 350 degrees.

Use a Pastry Brush to paint on the egg wash, and then sprinkle with seeds if desired.

Bake for 20 to 25 minutes until they are golden brown (I baked with steam for an extra soft bun, but you don’t have to do that).

Perfect for loading with a burger and toppings, or just nibbling on with a slice of cheese.

The post Potato Brioche Buns for Father’s Day appeared first on Artisan Bread in Five Minutes a Day.

It’s Mother’s Day this weekend and if you are celebrating your Mom or any other women in your life, here’s a lovely (and easy!) coffeecake to put together. It is made with my 5 minute no-knead brioche and a delicious strawberry-rhubarb filling, but in a pinch you can swap in your favorite store-bought jam. There’s also coffeecake in Blueberry if that is more your jam (pun intended).

Strawberry Rhubarb Streusel Coffeecake

Streusel Topping

2/3 cup all-purpose flour

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 cup almond flour or oats

2 teaspoons ground cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

Strawberry Rhubarb Filling

1 cup rhubarb, chopped into 1-inch pieces
3 ounces strawberries
1/4 cup granulated sugar (if your rhubarb is really tart, you can add up to 1/2 cup sugar total, however the streusel and icing will add a lot of sweetness, so it’s better to keep the jam slightly on the tart side)
Pinch salt

1 pound (grapefruit-size portion) Brioche dough, from New Artisan Bread in Five Minutes a Day

Icing
2 ounces cream cheese, room temperature
2 tablespoons milk
Pinch salt
1/2 teaspoon pure vanilla extract
1 to 1 1/4 cups confectioners’ sugar

Prepare the streusel topping: In the bowl of a stand mixer, combine the all-purpose flour, sugars, almond flour, salt, and cinnamon on low. With the mixer on low, add the butter, one tablespoon at a time, until the mixture comes together but still is quite crumbly.

Prepare the fruit filling: Place the rhubarb, strawberries, sugar, and salt into a medium pan and simmer over medium-low heat for about 30 to 40 minutes, stirring often, until the rhubarb and strawberries have broken down and the jam has thickened. The jam will cling to a wooden spoon when it is done. Remove from the heat and allow to cool to room temperature. Refrigerate the jam until ready to use. (Taste your jam – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)

Grease an 8-inch springform cake pan with butter and dust with flour. Set aside. Dust the surface of the refrigerated dough with flour and cut off a 1-pound piece. Divide the piece in two, dust with more flour, and quickly shape each piece into a rough ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.

Roll the balls out into two 1/4-inch thick rounds, about 9 inches across. As you roll out the dough, add flour as needed to prevent sticking. Place one of the dough rounds in the bottom of the prepared pan.

Top with half of the fruit filling and and sprinkle half the streusel topping over it. Repeat with the remaining dough round, fruit filling, and streusel.

Cover loosely with plastic wrap and allow to rest at room temperature for 90 minutes. Preheat the oven to 350F, with a rack placed in the center of the oven. Bake for 55 to 60 minutes.

While the cake is baking, prepare the icing: In a small bowl, mix the cream cheese, milk, salt, and vanilla until smooth. Add 1 cup of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more powdered sugar until the desired consistency is reached.

Move the cake pan to a wire rack and let cool for 10 minutes. Pour the icing over the cake, and then let it continue cooling for 20 minutes.

Remove the cake from the springform pan while it is still warm.

Serve the cake warm or at room temperature.

The post Strawberry Rhubarb Streusel Coffeecake for Mother’s Day appeared first on Artisan Bread in Five Minutes a Day.