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Wednesday, February 17, 2010

My Goat Cheese / Milk Buns

'Goats are not common in my city. But there are someone who have lots of them. And they produce milk and of course, cheese.
Edson come one day to my bakery and gave me some milk and cheeses from his dairy production. Petrópolis is a city with many good farmer´s producers lots of organic yards with vegetable, fruits, etc.. Our city had been colonized by Germanic settlers who loved a lot sausages. Then, we have lots of small handcrafted sausages home producers. I have a friend of mine who own a small industry of good sausages, named Capriata.
Rodrigo is his name. He got me some samplers of the sausages he produces and asked me to try a recipe of bread to make nice sandwich with the sausages.
Then, i remember my Ricotta bread. It´s delicious. I replaced some ingredients and with little adaptations i create another bread recipe with that goat´s milk /cheese.
It turns on softly delicious, nice buns.
I´d promised the recipe to you.

Here we go.


3 1/2 cups of sifted unbleached flour ( regular )
150 g. or 2/3 cup of goat cheese
20 g of instant yeast ( 2 small packages )
30 g. unsalted butter melted
1 egg
1 yolk
220 ml. of warm goat milk
2 tablespoons of sifted granulated sugar
12 g of marine salt
3 tablespoons of dried parsley

How to make:

In a bowl, mix together the dry ingredients. Flour, sugar, yeast, parsley then add salt and mix again.
In a separated bowl mix the 1/2 of warm milk, the butter and the egg until all well combined.
Then add the liquid mixture to the dry ingredients. Add the rest of milk slowly, mixing the bath until the dough turns softly but not so wet.
Flour a surface and turns the dough to knead it for 10 minutes.
Rest the dough after you shaped it like a ball covered with plastic wrap for at least an hour at warm temperature. The dough will double in size.
Deflate dough after floured it´s surface lightly. Divide it in 20 small buns. Grease a surface of a baking sheet with corn oil and set the buns inside to rest for another 20 minutes. Meanwhile you could beat the egg yolk with little iced water and brush the surfaces of buns with it!
Pre-heat oven to 200 Celsius for 15 to 20 minutes. Bake the buns for 25 minutes to 35 minutes, or until they´re surface are lightly golden brown.
Take off from the oven and let the breads resting over a rack for 25 minutes before use them!

I´d made these breds to use in the sandwich i´d mentioned in my last post.
They were superb, softly, lightly, perfects with little crisp crust at bottom side!
Try them, and TELL me BEFORE!!

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