Truffled Brioche Buns

Makes 10 Buns

Flavored with shallots and black truffles, these buns fancy up any burger.

Source: Saveur

1 1/2 cups red wine
1 cup minced shallots
1 1/2 cups whole milk
6 3/4 cups flour, plus more
2 tablespoons active dry yeast
1/2 cup sugar
1 tablespoon plus 1 1/2 teaspoon sea salt
3 eggs plus 1 beaten egg
3/4 cup unsalted butter, cubed and softened
1 ounce black truffle, minced (optional)
1 tablespoon extra-virgin olive oil
1 teaspoon ground black pepper

1. Bring wine and shallots to a boil in a 12" skillet. Reduce heat to medium-low; simmer until wine evaporates, about 15 minutes. Transfer shallots to a bowl; chill. Meanwhile, heat 1/2 cup milk to 115 degrees. Remove from heat; whisk in yeast. Cover with plastic wrap; set aside to let foam.

2. In a bowl add 6 1/4 cups flour, sugar, and salt; mix together. Add remaining milk and 3 eggs; mix. Add butter, a little at a time and mix until smooth. Add yeast mixture; mix until smooth, adding a little flour if necessary. Transfer dough to a surface dusted with flour. Kneed in shallot mixture and truffles. Transfer dough to a bowl greased with oil; turn dough to coat. Cover bowl with plastic wrap; let rise at room temperature until dough doubles in size, about 3 hours.

3. Heat oven to 375 degrees. Transfer dough to a floured surface. Form dough into 10 balls; place balls on baking sheets sprinkled with corn meal, leaving 3 inches between each. Cover with plastic wrap and let rise for 30 minutes. Brush dough balls with beaten egg yolk; sprinkle with black pepper. Bake until buns are golden, about 15-20 minutes. Let cool.

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Glazed Cipollini

Source: Union Square Cafe

Serves 4

Soaking the nearly flat onions in ice water for an hour before peeling them with a paring knife makes the otherwise onerous process a breeze. Glaze the onions with the classic combination of honey and wine and serve them as a side dish for grilled steak, veal chops, turkey, or roast beef.

2 tablespoons butter
1 pound peeled cipollini onions
1/2 teaspoon freshly ground pepper
2 cups red wine
2 tablespoons honey
1 bay leaf

1. Heat the butter in a 3-quart saucepan or straight-sided skillet over medium heat until it turns a nutty-brown color.

2. Add the onions and cook, stirring, until golden brown, about 8 minutes. Raise the heat and boil the wine until it has reduced and glazed the onions. Stir often as the wine reduces to coat the onions with the glaze; adjust the heat as necessary to keep the glaze from sticking to the pan. Transfer to a bowl and serve.





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