It’s Tuesday. I have to constantly remind myself what day it is because I am not in my classroom at the moment. It’s a holiday time!! Yay!! As I don’t have to plan any lessons, today I have made a bit more time-consuming meal, but believe me, it is well worth it!
So what have I spent my 3,5 hours on (yes, 3,5 hours with some longer breaks between kneading and dough rising)? I have made cajun chicken in brioche buns – the ultimate burger! This American classic, originally from South California, is insanely delicious!
Don’t be afraid of all time and effort you put into this amazing meal as you will be very proud of what you have achieved and the taste is simply divine! And no barbecue needed – I was not going to stand outside in this cold and drizzle! You can do it all in the comfort of your cosy kitchen- perfect for our British summer.
Brioche buns – recipe
250ml warm water
2tsp dried yeast ( not fast – action )
3 tbsp warm milk
2tbsp golden caster sugar
450g strong flour, plus extra for dusting
4tbsp unsalted butter
2 large eggs, plus 1 beaten egg for glazing
Sesame seeds for sprinkling
1.Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 minutes until frothy.
2. Tip the flour and tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
3. Make a well in the centre of the buttery flour and add the warm yeast mixture and two eggs.
4. Use your hands to mix it into a sticky dough. It maybe a little wet but it will come together when kneading.
5. Tip the dough out onto a floured work surface. Knead the dough for 10 minutes stretching it. Don’t add extra flour at this stage.
6. The dough is ready when it feels soft and bouncy. Place it in an oiled bowl ( I used olive oil) cover with cling film and set aside to rise for 1-3 hours or until doubled in size. In my case it took about 1,5 hour.
7. Once the dough is ready, knock the air out and knead again for 2 minutes. The dough should be less sticky. You might add a little flour if it’s very sticky.
8. Divide the dough into 12 even pieces. Roll into balls (cover your hands with flour, so it won’t stick) and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hour or until doubles in size. Heat the oven to 200C/gas 6 and place a shallow baking tray at the bottom with some water to create steam.
9. Before putting in the oven, brush the buns with the beaten egg and sprinkle sesame seeds. Bake for 20 minutes or until golden.
Cajun chicken and the topping
4 skinless chicken breasts
2 tbsp olive oil
1 big avocado
Small handfuls lettuce
- On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the cajun, black pepper and salt seasoning until completely coated. Heat the olive oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm and cooked.
- While the chicken is cooking, halve, stone, peel and slice the avocado, and slice the tomatoes.
- To assemble the burgers, spread the brioche buns with mayonnaise if you want and top with a handful of lettuce. Place the avocado slices and top with the bun.