Blonde Ale Buns with Ham & Cheese

• porciones: 12 buns

Ingredientes

Dough:

1/4 cup whole milk

2 tbsp unsalted butter

1 tbsp granulated sugar

1 tsp dry active yeast

3 1/4 cups unbleached all-purpose flour

4 oz blonde ale, room temp

2 large eggs

1 tsp fine sea salt

Extra virgin olive oil, to coat the bowl

FIlling:

2 oz sliced deli ham, cut into 12 pieces

2 oz sliced provolone or Swiss cheese, cut into 12 pieces

1 tbsp water, room temp

Instrucciones

Warm the milk and butter in a medium saucepan over medium heat until the butter melts. Transfer the liquid to a heat-safe bowl an dcool to 110 to 115F. Stir in the sugar and yeast. Let sit. Allow the yeast to bloom, about 5 minutes.

Add the flour to the bowl of an electric mixer fitted with a dough hook. Pour in the bloomed yeast. Turn the mixer to medium. Pour in the beer. Continue to mix on medium for 1 minute. Scrape the sides of the bowl as needed. Add one egg and mix until combined. Add the salt.

As the dough mixes, it should begin to form a ball in the middle of the bowl. It should hold its shape and be only slightly sticky. If it seems too dry or too sticky, add a teaspoon of water or a sprinkle of flour as needed for you to handle it during kneading. Turn the dough out onto a floured surface and knead for 5 minutes, until the dough is smooth and elastic. Form the dough into a ball.

Coast a large bowl with olive oil and place the dough in the bowl. COver with a clean dish towel and let sit in a draft-free place until it doubles in size, about 1 hour.

Punch down the bowl and knead it back into a ball. Cut the dough into 12 equal pieces. Roll each piece of dough int oa circle, about 4 inches in diameter. Place a piece of ham and cheese in the center of the circle. Tuck in the sides of the circle and roll the dough up tightly to seal in the ham and cheese. Place the buns seam side down on a baking sheet covered with parchment paper or a silicone baking mat.

Let rise for 15 minutes.

Preheat the oven to 400F.

In a small bowl, whisk together the remaining egg with the 1 tbsp of water. Generously brush the outside of each bun with egg wash. Bake for 15 minutes, until the buns are browned on the outside and the bread is baked through. Store the buns in an airtight container in the refrigerator for up to 3 days.

Notas

Food on Tap: Cooking with Craft Beer