This recipe was brought to us by pastry chef Florian Bellanger of Fauchon, based in New York City. Source: Martha Stewart Living, October 2002. Makes 23 rolls. Ingredients: 3 solid tablespoons fresh yeast, 1 1/2 cups mineral water, room temperature, 2 1/2 cups unbleached bread flour, 5 1/4 cups cake flour (not self-rising), plus more for work surface, 1 tablespoon plus a pinch fine sea salt, 1/2 cup vegetable oil, 1/2 cup simple syrup, 4 large egg yolks, 1 cup milk, 1 large egg, lightly beaten. Directions: 1. In a 2-cup glass measuring cup, dissolve yeast in mineral water; set aside. In the bowl of an electric mixer fitted with the dough hook attachment, combine bread flour and 1 1/4 cups cake flour. With mixer on low, gradually add yeast mixture to flour mixture, mixing until combined. Turn off mixer, let rest, cover with lid, for 10 minutes. 2. In a medium bowl, whisk together remaining 4 cups cake flour and 1 tablespoon salt. In another medium bowl, whisk together oil, simple syrup, and egg yolks. With mixer on low, gradually add milk to flour mixture, mixing until combined. Gradually pour in three-quarters of oil mixture, and mix until dough no longer sticks to sides of bowl. Add remaining one-quarter oil mixture, and continue to beat on medium-low speed for 3 minutes. 3. Turn dough out onto lightly floured work surface. Cover with plastic wrap, and let rest for 10 minutes. 4. Preheat oven to 450 degrees. Line baking sheet with parchment paper. Divide dough into 23 three-ounce pieces. On lightly floured work surface, roll each piece into a ball, and place on baking sheet, spacing 4 inches apart. Let rise in a warm place until doubled in size, about 20 minutes. In a small bowl, whisk together egg and remaining pinch salt. Brush rolls with egg mixture, and bake until golden brown, 18 to 20 minutes. Remove from oven, and cool on wire rack. These are best eaten the same day.
27.04.2023 @ 08:59
This recipe was brought to us by pastry chef Florian Bellanger of Fauchon, based in New York City. Source: Martha Stewart Living, October 2002. Makes 23 rolls. Ingredients: 3 solid tablespoons fresh yeast, 1 1/2 cups mineral water, room temperature, 2 1/2 cups unbleached bread flour, 5 1/4 cups cake flour (not self-rising), plus more for work surface, 1 tablespoon plus a pinch fine sea salt, 1/2 cup vegetable oil, 1/2 cup simple syrup, 4 large egg yolks, 1 cup milk, 1 large egg, lightly beaten. Directions: 1. In a 2-cup glass measuring cup, dissolve yeast in mineral water; set aside. In the bowl of an electric mixer fitted with the dough hook attachment, combine bread flour and 1 1/4 cups cake flour. With mixer on low, gradually add yeast mixture to flour mixture, mixing until combined. Turn off mixer, let rest, cover with lid, for 10 minutes. 2. In a medium bowl, whisk together remaining 4 cups cake flour and 1 tablespoon salt. In another medium bowl, whisk together oil, simple syrup, and egg yolks. With mixer on low, gradually add milk to flour mixture, mixing until combined. Gradually pour in three-quarters of oil mixture, and mix until dough no longer sticks to sides of bowl. Add remaining one-quarter oil mixture, and continue to beat on medium-low speed for 3 minutes. 3. Turn dough out onto lightly floured work surface. Cover with plastic wrap, and let rest for 10 minutes. 4. Preheat oven to 450 degrees. Line baking sheet with parchment paper. Divide dough into 23 three-ounce pieces. On lightly floured work surface, roll each piece into a ball, and place on baking sheet, spacing 4 inches apart. Let rise in a warm place until doubled in size, about 20 minutes. In a small bowl, whisk together egg and remaining pinch salt. Brush rolls with egg mixture, and bake until golden brown, 18 to 20 minutes. Remove from oven, and cool on wire rack. These are best eaten the same day.