Nolan, my sister, her husband, and I are taking a trip to New York tomorrow. It's a bus trip, 10 hours riding on a coach bus for the sake for 8 hours in the city. We're going because we used to do this when we were younger. We're doing this to reignite some old traditions that will, most likely, never fit into the mold of our lives now; but, god damnit if we don't try.

But this week, I've done a lot of baking. A lot of testing. A lot of trying to make the house warm with the oven on. A lot of convincing myself to keep moving forward, a direction I've always considered to be the better of the the two options available. And, to keep this post as short as possible so I can finish packing, here is a recipe I made this week. Goat cheese-stuffed buns, made with wheat and studded with walnuts. A little bit of the warmest flavors I could find in the fridge to stave off the cold from coming too close to our kitchen.

Goat Cheese-Stuffed Wheat Buns

Ingredients:

½ cup whole milk
½ cup water
4 tablespoons unsalted butter
1 packet of Red Star platinum yeast
1 teaspoon salt
1 egg + 1 white, both room temperature (use extra yolk for egg wash, see directions below)
2 TB honey
1 ½ cup whole wheat flour
2 cups all-purpose flour
8 ounces goat cheese (I used Vermont Creamery’s Coupole, but any goat cheese will do)
Walnuts, if desired

Directions:

In a small saucepan, heat milk, water, and butter until butter is completely melted. Stir to combine and transfer to your stand mixer’s bowl. Let stand until temperature reaches 110*F
Add yeast and salt
Let stand for 10 minutes or until yeast is bubbling
While mixture is resting, sift together flours
Turn on stand mixer, fitted with a dough hook, and add your egg and honey
With mixer still on, add your flour mixture, about a ½ cup at a time, until a shaggy dough forms (depending on your wheat flour used and altitude, you may require just a little less flour than this recipe calls for)
Turn out onto a floured work surface and knead for about 6 minutes or until dough is springy to the touch
Place in an oiled bowl and let rest for one hour at room temperature
After your hour has elapsed, preheat oven to 400*F and grease a 9-inch pan thoroughly. Also, cut your goat cheese into 8 pieces or so
Punch dough down and divide into 8 or 9 pieces
Pat each piece of dough flat with the palms of your hands and place a piece of goat cheese in the center
Form a ball with the dough, leaving the goat cheese in the center
Place in your pan
Repeat with remaining dough
Now, whisk your extra yolk with a teaspoon of water to create your egg wash. Brush a bit on top of each dough ball
Press a walnut in the center of each ball, if desired, as well
Bake for 25 to 30 minutes, or until golden brown
Serve immediately for a melt, delicious warm bun. But, these can keep and be reheated for up to two days in an airtight container

Thank you to Red Star Yeast for sponsoring this post. I believe in using quality products when it comes to baking and I am always confident my dough will rise beautifully with Red Star! Check out the active dry yeast I used for this recipe and others on their website, follow them on instagram and like their Facebook!

And while you're at it...like my Facebook and Instagram too!