Piquillo Pep­per and Al­mond Morn­ing Buns


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Ac­tive: 2 hr. • To­tal: 15 hr. 50 min. Tar­tine’s sweet morn­ing bun has been the dar­ling of San Fran­cisco pas­try lovers for years. Lead vi­en­nois­ier Fausto Echev­er­ria’s sa­vory ver­sion trades the bun’s sug­ary cin­na­mon-or­ange streusel fill­ing for a piquillo pep­per and al­mond mix­ture in­spired by Cata­lan romesco sauce. The kitchen team at Tar­tine roasts and pre­serves their own fresh piquillo pep­pers, but a good-qual­ity jarred ver­sion is a fine sub­sti­tute. Af­ter bak­ing, sprin­kle the warm buns with finely shred­ded Manchego.

8 oz. canned roasted piquillo pep­pers, drained and coarsely chopped (about 2 cups) ¼ cup roasted al­monds, coarsely chopped Leaves from 1 bunch Ital­ian pars­ley 2 gar­lic cloves, chopped ½ tsp. kosher salt ½ tsp. freshly ground black pep­per 2 Tbsp. ex­tra-vir­gin olive oil, plus more for brush­ing and garnishing 1 large egg yolk 2 tsp. heavy cream 1 batch Tar­tine’s Crois­sants dough (pg. 28), prepared through Step 7 Bread flour, for dust­ing 1 cup shred­ded Manchego cheese

1 In a small bowl, re­serve 2 ta­ble­spoons of the pep­pers, 1 ta­ble­spoon of al­monds, a large pinch of pars­ley, and a small pinch of gar­lic for gar­nish. Sea­son with a pinch each of the salt and pep­per and set aside.

2 In a food pro­ces­sor, add the re­main­ing piquillo pep­pers, al­monds, pars­ley, gar­lic, salt, black pep­per, and 2 ta­ble­spoons oil; process un­til a ho­moge­nous paste forms. Set aside while you sheet out the dough.

3 In a small bowl, beat the egg yolk and heavy cream and set aside. Three hours be­fore you are ready to serve, re­move the thawed dough from the re­frig­er­a­tor. Lightly flour a large work sur­face and place the dough on top; roll it into a 13x34-inch rec­tan­gle about ⅛ inch thick. Use a straight edge and a par­ing knife or pizza cut­ter to trim about 1 inch from all 4 sides so that you have an even, 11-inch-wide piece of dough. With one of the long sides fac­ing you, lightly brush a 1-inch strip along the side far­thest from you with the egg wash. Then use an off­set spat­ula to spread the pep­per fill­ing evenly over the rest of the dough. Roll the dough up away from you like a jelly roll, press­ing gently on the seam to seal. Cut the log in half, wrap in plas­tic, and trans­fer to the freezer to chill be­fore slic­ing, 15–20 min­utes. 4 Gen­er­ously grease the tops and sides of 2 stan­dard 12-cup muf­fin tins with olive oil or non­stick bak­ing spray. Place 2 oven racks at least 5 inches apart in the cen­ter of the oven, and pre­heat to 325°. Set a large bak­ing dish filled with wa­ter on the floor of the oven. Re­move the dough from the freezer and slice into eigh­teen to twenty 1¾-inch disks. Set the slices into the prepared muf­fin tins, then place the tins in a warm, prefer­ably hu­mid spot. Let rise un­til puffed, very gassy, and risen about ¾ inch above the rim of the pan, 40–60 min­utes.

5 Once risen, brush the tops of the buns lightly with the egg wash. Bake un­til evenly golden and firm in the cen­ter, 1¾–2 hours.

6 While hot, im­me­di­ately in­vert the pans to un­mold the buns (they will have baked to­gether; keep them con­nected if pos­si­ble). Top gen­er­ously with shred­ded Manchego, the piquillo gar­nish, and a driz­zle of olive oil, and serve im­me­di­ately.

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