SLOPPY JOE BUN - ALTON BROWN

Ingredience

FOR THE DOUGH:

80 grams whole milk

109 grams water

7 grams active dry yeast

42 grams sugar

5 grams kosher salt

282 grams all-purpose flour, plus more for rolling

24 grams vegetable oil, plus more for greasing bowl and sheet pan

1 egg, beaten with 1 tablespoon of water

FOR THE FILLING:

12 grams vegetable oil

240 grams yellow onion, chopped

150 grams green bell pepper, seeds removed, chopped

14 grams garlic, minced

9 grams kosher salt, divided

4 grams freshly ground black pepper, divided

680 grams ground chuck (80/20)

2 grams smoked paprika

4 grams ancho chili powder

2 grams ground cumin

2 grams onion powder

2 grams dry mustard powder

40 grams dark brown sugar

30 grams yellow mustard

200 grams ketchup

35 grams tomato paste

25 grams malt vinegar

45 grams Worcestershire sauce

10 dashes liquid smoke (we like Lazy Kettle brand)

65 grams chopped dill pickle

10 grams sesame seeds

Pokyny

DOUGH

Combine the milk and water in a microwave safe bowl or measuring cup and nuke on high for 30-40 seconds, or until the temperature is between 110℉-115℉. Stir in the yeast and sugar and set aside for 5-10 minutes or until foam forms on the surface. (If there's no foamy by this time, chances are good your yeast had expired.)

Place the flour and salt in a large mixing bowl, drizzle in the oil, add the yeast mixture, and stir until you have a shaggy looking dough.

Sprinkle the countertop with a little flour and turn the dough out onto it. Wash out the dough bowl and coat with a little oil. Knead the dough with your hands 20 times, form into a ball, and move to the oiled bowl.

Cover the bowl with plastic wrap, away from direct sunlight or air-conditioning, for 1-1 1/2 hours, or until the dough has almost doubled in size.

FILLING

While the dough rises, heat a 12-inch cast iron skillet over medium heat for 2 minutes. Add the vegetable oil followed by the onion, green pepper, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring frequently for 4 minutes. Add the garlic and cook another minute. Add the ground chuck, the remaining salt and pepper, ancho chili powder, cumin, onion powder, and mustard powder. Cook just until the beef loses its pink color, 4-5 minutes.

Momentarily kill the heat, tip the pan keeping the meat to one side and spoon off and discard as much fat as possible. Set the heat to medium-low and add the brown sugar, yellow mustard, ketchup, tomato paste, malt vinegar, Worcestershire, and liquid smoke. Simmer, stirring occasionally, for 4 minutes, then remove the skillet from the heat so the mixture can cool.

ASSEMBLY

When the dough has doubled in size, turn out onto a floured countertop and knead for 3 minutes, adding small amounts of flour as needed to prevent sticking. Form the dough into a ball and divide in half. Roll one of the halves into a 6-inch log shape and cut into 6 equal pieces (46-47 grams each-a digital scale is helpful here). Repeat with the other half of the dough. Cover the balls with a clean kitchen towel and rest 30 minutes.

Lightly grease a half-sheet pan with a little of the oil and have standing nearby. Roll out one of the balls with a rolling pin or small dowel to a circle 5-inches in diameter. Place 1/4 cup of the filling in the center of the circle followed by 2 teaspoons of the chopped pickle, then fold the edges up and over the filling. Pinch the pleats with your fingers then give it a little twist to seal, being mindful to remove as much air from the buns as possible. Place seam-side down on the prepared sheet pan. Repeat with the remaining dough balls, placing them 1/2-inch apart from each other. You should be able to fit all 12 balls. Cover with a clean kitchen towel and rest 30 minutes.

Crank your oven to 375℉ and place a rack in the middle position. Brush the buns with the egg wash and poke a few holes in the tops with a toothpick to allow steam to vent. Top with a sprinkling of sesame seeds and bake for 20-25 minutes.

Remove the buns from the oven and cool on a rackfor 15 minutes before consuming.

Store leftover buns in the fridge for up to 1 week, or in the freezer for up to 2 months.

To reheat, wrap individually in aluminum foil and bake in a toaster oven or conventional oven preheated to 350 F for 20-25 minutes from the fridge or 45-50 minutes from the freezer.

Poznámky

https://altonbrown.com/recipes/sloppy-joe-buns/