1 tablespoon + 1 teaspoon yeast
1/2 cup water 110 F
1 teaspoon granulated sugar
1 large egg, room temperature
1 cup milk
1/2 cup unsalted butter, diced
2 1/2 teaspoon kosher salt
1/4 cup brown sugar
4 cups bread flour
maldon flake salt
In a stand mixer fitted with a dough hook, add the bread flour.
In a small saucepan, heat the milk, butter, kosher salt, and brown sugar. Warm until the butter is almost completely melted.
Proof the yeast, 1 teaspoon of sugar with the water. Add the yeast mixture, milk mixture and egg to the bowl with the flour. Mix on medium speed for 8-10 minutes. Remove dough from bowl and place on a lightly floured surface. Cover with a towel and let rest for 10 minutes. Gently knead the dough for about 15 seconds. Place dough in a bowl greased with butter. Cover and let rise about 1 hour.
Divide the dough into 14 even pieces. Shape until round. Place the rolls in a greased cast iron skillet, placing them 1 1/2 inches apart.
Using an immersion blender, blend the 2 eggs until the mixture is homogenous. Strain the egg wash.
Brush the rolls with the egg wash. Cover with greased plastic and let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 375 degrees. Brush the rolls with egg wash again. Sprinkle the rolls with maldon salt. Cover the skillet with a lid and bake for 18 minutes. Remove the lid and bake the rolls until golden brown on top, about 5 minutes.
Smoked Salmon Hash
1 lb yukon gold potatoes
2 tablespoons olive oil
2 garlic cloves, chopped
2 small shallots, thinly sliced
1 fresno chili, finely chopped
1 sprig thyme
2 cups spinach
3 tablespoons butter
1/2 lb smoked salmon, roughly chopped
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
2 tablespoons parsley, finely chopped
Bring a large pot of salted water to a boil. Add in the potatoes and cook for 15 to 20 minutes, just until they are slightly tender. Drain the potatoes and cut them into 1/8 inch cubes. Set aside to cool.
In a medium sized cast iron skillet, warm the olive oil over medium high heat. Add in the cooled potatoes and cook, turn constantly for 10 minutes. Add in the garlic, shallots, fresno chili, and thyme.
Cook this mixture for 10 minutes. Raise the heat to high and fry the potatoes until they are crispy on both sides, about 15 minutes. Lower the heat and add in the spinach and the butter. Cook until the spinach is just wilted. Add in the smoked salmon and cook for 5 minutes.
Add in the remaining ingredients and cook the hash for another 2 minutes.
4 teaspoons olive oil
Heat 4 egg pans over medium high heat. Add 1 teaspoon of olive oil to each. Crack the eggs and fry for 3 to 4 minutes, or until the egg white is just set. Season the eggs with maldon salt and pepper.
Divide the hash among 4 bowls. Add 1 fried egg on each. Garnish with pea tendrils.
Buckwheat Banana Cast Iron Pancake
1 1/4 cups unsalted butter, softened
1/2 teaspoon salt
1/2 cup maple syrup
Combine the butter, salt, and maple syrup. Mix well. Set aside.
Buckwheat Pancake Batter
3/4 cup buckwheat flour
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3 tablespoons brown sugar
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons unsalted butter, melted
2 cups buttermilk
2 teaspoons vanilla
Sift both flours, cinnamon, nutmeg, sugar, salt, baking powder, and baking soda in a medium sized bowl.
In a separate bowl, whisk the butter, egg, buttermilk and vanilla.
Gently fold the buttermilk mixture into the flour mixture. Mix until just combined.
3 ripe bananas, sliced
6 tablespoons Maple Butter
Buckwheat Pancake Batter
Preheat oven to 350 degrees. Heat 6 small cast iron skillet over medium high heat. Add 1 tablespoon of the maple butter to each pan. Add 1/3 cup of the Buckwheat Pancake Batter to each pan. Place the bananas around the batter. Cook the pancakes over the heat until crispy, about 5 minutes. Flip the pancakes and transfer the skillets to the oven. Cook for 5 more minutes. Remove the pancakes from the oven. Add more maple butter. .
1 banana, sliced
To finish the pancakes, drizzle them with maple syrup. Sprinkle with the Maldon Salt.
Top with more bananas and lightly dust with powdered sugar.