Formulated to emulate a rich and popular wheat-based soft bun, these brioche style treats are tender, tasty, and filled with condiment-holding bubbles. They can be eaten the day they are made or frozen and thawed ad lib. The recipe produces a slightly under-baked result which transforms into the bumpy namesake on cooling. A darker, less-rough-surfaced result may be obtained by extending bake time.
Yield: Eight, 3 ounce buns.
Time needed: 1 hour active. 3 hours dough proof and rest. 30 minutes oven dwell.
Equipment needed: Stand mixer with paddle attachment or large bowl and electric hand-held mixer. Measuring cups and spoons or/and kitchen scale. Small bowl. Silicone spatula or spoon. Large ice cream (portion) scoop. Large piece of plastic wrap. Quarter size sheet pan. Bakers parchment. Cooling rack.
Ingredients
Notes
Recipe for White Lightning blend can be found HERE.
Recipe for White Lightning Sourdough Starter can be found HERE.
Procedure:
1) Place in the bowl of a stand mixer fitted with a paddle attachment, or a large bowl, the White Lightning blend. In a separate, small bowl, mix together the eggs, 1/2 cup milk, and the White Lightning Sourdough Starter. Add the eggs/milk/starter blend to the flour blend and mix on medium speed until all the dough is wet. Dough will be quite stiff. Allow to rest 5 minutes then mix again to fully integrate any remaining dry bits.
2) Use the spatula or silicone spoon to scrape down the edges of the bowl, accumulating all the dough in the bottom. Shape dough into a rough ball and cover with a damp cloth. Allow to rest ("bulk ferment") 2 - 4 hours at 70 - 80 F (room temperature).
3) Uncover dough. Sprinkle surface with sugar and yeast. Stir on medium speed to integrate yeast and sugar into dough. Add 1/2 cup milk and stir until thoroughly blended. Add the butter and mix well on medium-high speed until a wet, creamy dough forms. Line a quarter baking sheet with bakers parchment.
4) Weight method for dividing dough: Place the ice cream scoop and the silicone spatula in a bowl of water. Place a large bowl onto a kitchen scale and zero the scale ("Tare" it). Transfer the dough from the mixer bowl into a the large bowl and note the weight. Divide by eight and subtract 5 grams or 1/4 ounce from this number. This number is the approximate weight of each scoop of dough. Use the wet spatula to shape the dough in the bowl into a smooth surfaced, cohesive mass without seams. Use the scoop to remove a portion of dough and note the negative number on the scale. Adjust the amount of dough in the scoop until the negative number equals the desired weight. Place scoop onto the prepared baking sheet. Use the wet spatula to smooth the dough in the bowl, removing any wrinkles, peaks or seams.
5) Visual method for dividing dough: Place the ice cream scoop and the silicone spatula in a bowl of water. If no scale is available, transfer the dough to a 16-inch-long piece of plastic wrap that has been lightly oiled. Lift opposite sides of the wrap and shape the dough into a smooth cylinder. Flatten wrap (it should release from the dough) and roughly divide the cylinder into 8 equal pieces. Use the spatula and scoop to shape each piece into a smooth-surfaced round. Transfer to the prepared baking sheet.
6) Using the wet spatula and a very light touch, smooth the dough rounds. Loosely cover with the oiled plastic. Proof for 90 minutes - 2 hours, or until buns are significantly risen. Note: Do not over-proof. Under-proofing is OK because it will yield larger bubbles (AKA condiment pockets) in the finished buns.
7) Heat oven to 425. Bake the buns 20 minutes, or until lightly browned. Remove to a cooling rack and allow to reach room temperature. Buns will collapse, a process which earns them their name, "Bumpy." Collapse may be avoided by baking another 10 minutes, but surface will become much darker and slightly bitter. Store buns in a tightly sealed plastic bag to keep them soft. Buns may be frozen. Buns may also be toasted before use.