Holiday Baking Continued: Goat Cheese-Stuffed Wheat Buns!

Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)

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

Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)

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:

  1. 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
  2. Add yeast and salt
  3. Let stand for 10 minutes or until yeast is bubbling
  4. While mixture is resting, sift together flours
  5. Turn on stand mixer, fitted with a dough hook, and add your egg and honey
  6. 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)
  7. Turn out onto a floured work surface and knead for about 6 minutes or until dough is springy to the touch
  8. Place in an oiled bowl and let rest for one hour at room temperature
  9. 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
  10. Punch dough down and divide into 8 or 9 pieces
  11. Pat each piece of dough flat with the palms of your hands and place a piece of goat cheese in the center
  12. Form a ball with the dough, leaving the goat cheese in the center
  13. Place in your pan
  14. Repeat with remaining dough
  15. Now, whisk your extra yolk with a teaspoon of water to create your egg wash. Brush a bit on top of each dough ball
  16. Press a walnut in the center of each ball, if desired, as well
  17. Bake for 25 to 30 minutes, or until golden brown
  18. Serve immediately for a melt, delicious warm bun. But, these can keep and be reheated for up to two days in an airtight container
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)
Goat Cheese Stuffed Honey Wheat Rolls (Red Star Yeast and Vermont Creamery)

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!

One Dough, Two Ways: Pizza and Donuts!

One Dough, Two Ways: Pizza and Doughnuts!

After two years here, I do not claim to be a healthy blog. I eat how I grew up - things that are quick, things covered in fat, things in moderation because my parents had to feed five. I eat what I like. I eat what I want Nolan to come home to - things that are warm, fragrant. Things that make it worth coming home for. It's the easiest part of building a home. Thank God it's my favorite, too.

I do not claim to be a good cook. I'm an average baker when I put the energy into it. But I have my favorites down--roast chicken, kale, eggs, and pizza. We rotate. We sometimes just have cereal when neither of us want to cook. We hardly ever eat out anymore. It's so different than California, when our one bedroom was scattered with paper napkins and plastic forks. But, then again, we are different, too. A year can be a lifetime and thank God we've had a few to learn and try to get this thing right.

Our dogs know the routine now for when it's pizza night, they begin following me around the kitchen when the oven is still preheating. When the yeast is blooming. When the dough is punched and my hands are too floured to pet their needy heads. They always get the end pieces, the burnt edges, the marinara off our plates. We don't mind. Thank God for them.

A few weeks ago, I posted on Instagram a photo of some leftover dough turned into a donut. Using my favorite dough recipe and adapting it to a sweetened donut has become a ritual now for us. I make extra, I put it in a cake stand for the morning. I cover them in powdered sugar like I did for my other donut recipe. We wake up to these and a warm cup of coffee. And thank God for that.

One Dough, Two Ways!

One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!

Basic Dough Recipe:

  • 2 teaspoons active dry yeast (of course, Red Star is my preferred)
  • 1 teaspoon white sugar (additional 1/3 cup if making donuts)
  • 1 cup water, warmed to 105*F
  • 2 1/2 cup AP flour
  • 1 teaspoon sea salt
  • 1 tablespoon butter, melted
  • 1 tablespoon olive oil

 

Basic Dough Instructions:

  1. In the bowl of a stand mixer, mix together yeast, sugar, and water
  2. Allow to sit for 10 minutes or until water is foamy and yeast is activated
  3. While yeast is blooming, sift together flour and salt (and sugar if making a sweet dough)
  4. With mixer on low and a dough hook attached, begin to slowly add in a bit of flour at a time
  5. A dough will begin to form, but it will be dry. Add your butter and oil to wet dough slightly
  6. Roll out onto a floured work surface. Refer to the below instructions for further direction on making your pizza or donuts!

For the pizza: Use the above recipe. Preheat oven to 450*F. Using a Silpat or parchment paper, roll your dough out on top of it. Cut out excess dough on the edges to avoid too much crust. Add your desired toppings. Once you have the pizza assembled, bake for 20 minutes and enjoy!

For me, I made a Flammekeuche (tarte flambée), which is a traditional Alsatian dish that is honestly delicious. I used a half cup sour cream, and half a yellow onion (sliced) and 6 slices of bacon (make sure you cook the bacon fully before baking the pizza). 

One Dough, Two Ways: Pizza and Doughnuts!

For the donuts: Roll out dough onto a floured work surface to about 1 inch. Cut out your donuts shapes. Allow to rest for five minutes. While dough is resting briefly, heat 1 inch of vegetable oil to 325*F in a Dutch oven. Prepare a plate with a paper towel. Fry two donuts at a time, turning once and allowing each side to fry for about 15-20 seconds or until browned. Transfer to your prepared plate to drain any excess grease. Repeat with remaining dough (and donut holes!). Shake in confectioner's sugar. They're good for about 2 days!

One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
One Dough, Two Ways: Pizza and Doughnuts!
Follow my instagram @figandbleu!

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!