Skillet Bun
2h 5m
Crunchy and salty on the bottom, soft and chewy on top. Fresh out of the pan these are the best companions for classic Vanilla Sauce!
This is my grandmother's recipe. When I was young it was one of my favorites, I ate so many!
Add 20 g of fresh yeast to a bowl
Add 80 g of sugar
Add 200 ml of warm milk
Mix to dissolve the yeast. Rest for 10m to begin fermentation
Add 500 g of all-purpose flour
Add 100 g of soft butter in small pieces
Mix to combine and knead dough for 10m, until dough comes together
Shape dough into ball and cover with cloth. Rest 40m until doubled in size
Transfer dough to work surface and cut into 4 equal pieces
Shape into balls and proof 40m until doubled in size
Add 1 tbsp of clarified butter to a skillet on medium heat
Add ½ cup of water
Season skillet with ½ tsp of salt
Add dough to skillet ensuring space between pieces
Cover and cook dough 15m until bottoms are golden and tops are cooked through. Skillet Bread is ready
Serve crispy side up. Try it with Vanilla Sauce!
Yield 4 people
All-Purpose Flour
500 g
Fresh Yeast
20 g
Clarified Butter
1 tbsp
Warm Milk
200 ml
Soft Butter
100 g
White Sugar
80 g
Salt
½ tsp
Water
½ cup