Brioche Sticky Buns with Vanilla Bean
1 3/4 cup + 2 tablespoons flour
1 3/4 teaspoons yeast
1 tablespoon sugar
1 teaspoon salt
3 tablespoons milk
4.1 ounces unsalted butter, diced
Place the flour and yeast in a bowl and mix with dough hook attachment for 15
seconds, to distribute the yeast evenly.
Add all of the remaining ingredients, except the butter and mix on low speed for 4 minutes.
Add the butter a few pieces at a time, incorporating each addition before adding the next.
Stop and scrape the sides of the bowl, then continue to mix for 30 minutes.
Quickly knead the dough pressing all the air bubbles out, then shape it into a boule. Place the dough in a bowl and let it proof for about an hour.
Then, stretch the dough and fold it back into a boule, cover with plastic wrap and refrigerate
4 tablespoons unsalted butter, melted
1 1/2 cups brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
Roll out the chilled dough to 1/2 inch thick.
Brush the melted butter the dough. Combine the brown sugar, cinnamon and salt.
Sprinkle over the brown sugar mixture.
Roll the dough over itself and cut the cinnamon rolls 2 1/2 inches thick. .
Preheat oven to 350 degrees. Lay the cinnamon rolls out on a greased baking sheet. Spray a sheet of plastic wrap with non stick spray. Lay the plastic wrap over the cinnamon rolls and let them rise until doubled in size, about an hour.
Bake the cinnamon rolls until golden brown, about 15 to 18 minutes. Let the cinnamon rolls cool for 10 minutes before glazing.
Vanilla Bean Cream Cheese Glaze
8 ounces cream cheese, room temperature
1 cup powdered sugar
1/2 vanilla bean, seeded
1 tablespoon milk
Combine all the ingredients in a stand mixer. Whisk until very smooth. Glaze the warm
cinnamon rolls in the Vanilla Cream Cheese. Grate over fresh cinnamon and nutmeg.
Spicy Chicken Sandwich
Cabbage & Pickle Slaw
1/2 cup green cabbage, thinly sliced
1/2 cup red cabbage, thinly sliced
1/4 cup spicy sweet pickles
1/4 cup pickle juice
1/2 jalapeno, thinly sliced
1/8 red onion, thinly sliced
Combine all the ingredients. Keep the slaw refrigerated until you are ready to use it.
Red Rooster Aioli
1 cup mayonnaise
1 garlic clove, grated
2 teaspoons sriracha
In a small bowl whisk together all the ingredients. Refrigerate the aioli.
2 cups flour
1 teaspoon salt
1 teaspoon pepper
Combine the flour, salt, and pepper in a small bowl.
1 cup buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon habanero hot sauce
Combine the buttermilk, salt, pepper, and hot sauce in a small bowl.
2 chicken breasts
Season the chicken breasts generously with salt and pepper.
Dredge the chicken breasts in the flour mixture, then into the buttermilk mixture, lastly back into the flour mixture, repeat this process 2 more times.
Heat 3 inches of oil to 350 degrees. Fry the chicken until golden brown, and the chicken reaches 165 degrees, about 8-10 minutes. Drain the chicken on a wire rack.
2 brioche buns
2 tablespoons butter
Melt the butter on a griddle. Toast the buns, until golden brown. Spread the Rooster Aioli on each side of the bun. Add 1 piece of the Fried Chicken. Top the chicken with the Cabbage & Pickle Slaw.