Delve into the heartiness of Beet Leaf Wrapped Buns, a homestyle delight marrying the earthy flavors of beet leaves with soft yeast dough. Baked to golden perfection and topped with a savory bacon-infused cream sauce, these buns offer a perfect balance of richness and freshness. Ideal as a main course or a side dish, this recipe provides a flavorful twist on traditional bread rolls.
Ingredients
🥬 24 medium-sized beet leaves, garden-grown
🍞 Standard white bread yeast dough sufficient for a couple dozen small buns, ingredients not specified
🧂 Salt
🧈 Butter for greasing, approx. 1-2 tablespoons
🥓 6-8 slices of bacon, cut into small pieces
🧈 Butter, if needed to supplement bacon fat, approx. 1-2 tablespoons
🧅 1 small/medium onion, diced, garden-grown
🧄 1 small bunch of dill, chopped, garden-grown
🧄 1 small bunch of chives, chopped, garden-grown
🥛 1/2 cup (120ml) heavy cream
🧂 Salt & Black Pepper
Instructions
1- Wilt Beet Leaves:
- Harvest and prepare 24 medium-hand-sized beet leaves by removing the central vein.
- Let them wilt at room temperature overnight (approximately 24 hours) to make them pliable.
2- Prepare Dough:
- Follow a standard white bread yeast dough recipe to prepare your dough until smooth and elastic.
- Let it rise in a covered, butter-greased bowl for about 2 hours or until doubled in size.
3- Assemble Buns:
- Punch down the risen dough and divide it into small, oval-shaped pieces.
- Place each dough oval at the base of a wilted beet leaf and roll the dough, wrapping it completely within the leaf.
- Arrange the wrapped buns on a parchment-lined baking sheet.
4- Bake:
- Preheat the oven to 350°F (175°C).
- Bake the buns for about 20 minutes until cooked through and lightly golden.
- Cool on a wire rack.
5- Create the Sauce:
- In a frying pan, cook the bacon pieces until crispy. Remove bacon and reserve the bacon fat.
- Sauté diced onions in the bacon fat until soft and translucent.
- Add cream to the pan, stirring to combine with the onions.
- Warm gently without boiling.
- Season the sauce with salt and pepper to taste.
6- Finish and Serve:
- Plate the beet leaf buns and generously drizzle with the prepared sauce.
- Garnish with the crispy bacon, fresh dill, and chives.
Prep Time: Overnight for wilting + 3 hours active/prep
Cook Time: Approximately 20 minutes
Total Time: Around 27 hours (including passive times)
Servings: Approximately 24 buns
Calories, Proteins, Fats, Carbohydrates per serving: Specific data unavailable due to unspecified dough quantities.
Equipment: Large glass mixing bowl, wooden cutting board, knives, electric oven, black non-stick pan, wooden spoon, parchment paper, serving plate, cooling rack
Cooking Tips
- Choose medium-sized beet leaves for easier rolling.
- Use leftover bacon fat for a richly flavored sauce.
- Allow ample rise time for the dough to ensure soft buns.
#homestyle #comfortfood #savorybaking #beetleaves #baconlovers
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Posted by Waivio guest: @waivio_hivecooking
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