Herbed Sour Cream Pull-Apart Loaf

Packed with fresh herbs, this buttery Herbed Sour Cream Pull-Apart Loaf has an extra-fluffy texture thanks to the addition of sour cream in the dough.

Pick up a copy of our January/February 2020 for more ways with sour cream!

Herbed Sour Cream Pull-Apart Loaf
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 3¼ cups (413 grams) bread flour, divided
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt, divided
  • 1 cup (240 grams) sour cream
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (60 grams) water
  • 1 large egg (50 grams), room temperature
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1 tablespoon (10 grams) minced garlic
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • 1 tablespoon (2 grams) chopped fresh thyme
  • 1 tablespoon (2 grams) chopped fresh parsley
  • ½ teaspoon (2 grams) flaked sea salt
  • Garnish: chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups (191 grams) flour, sugar, yeast, and 1½ teaspoons (4.5 grams) kosher salt by hand.
  2. In a medium saucepan, heat sour cream, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  3. With mixer on medium speed, pour warm sour cream mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add egg, and beat at medium speed until combined. With mixer on low speed, gradually add remaining 1¾ cups (222 grams) flour, beating until well combined and stopping to scrape sides of bowl, about 1 minute.
  4. Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  5. In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining ½ teaspoon (1.5 grams) kosher salt.
  6. Divide dough into 36 pieces (22 grams each). With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a smooth ball. Dip each ball into melted butter mixture, and place in a 9×5-inch loaf pan. Pour any remaining melted butter mixture over dough in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 15 to 20 minutes.
  7. Preheat oven to 350°F (180°C).
  8. Sprinkle dough with flaked salt.
  9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and garnish with rosemary, thyme, and parsley, if desired. Serve warm or at room temperature.

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Barbecue Pork Buns

These buns represent dim sum heaven at home. We created our own makeshift steamer basket out of disposable aluminum foil cake pans, but feel free to use a steamer basket if you have one. 

For more recipes inspired by Chinese New Year celebrations, pick up a copy of our January/February 2020 issue.

How to Shape and Steam your Buns

 

  1. Create your makeshift steamer basket by poking 20 evenly spaced holes in bottom of 2 (9-inch) round foil cake pans. Place 1 cake pan, upside down, in a large Dutch oven, and pour water to a depth of ½ inch in pot. Carefully flatten remaining cake pan to use as a steamer rack.

2. Divide dough into 12 portions (about 59 grams each). Shape each portion, one at a time, into a ball, and press into a 3-inch disk. Using a small rolling pin, roll edges of disks to ¼-inch thickness, creating a 4½-inch circle, keeping the center thicker than the edges. (The thinner edges will help your pleats have better definition.)

3. Place a circle of dough in the palm of your hand. Place 1 rounded tablespoon filling (about 24 grams) in center. Using the thumb and forefinger of your other hand, pleat and pinch dough edges to enclose filling, rotating dough in your palm as you go.

4. Tightly pinch together the top to seal, pulling dough up to a point and pinching off excess dough. (For best shape, place shaped bun on a work surface and gently cup with both hands to round it out.)

Barbecue Pork Buns
 

Makes 12 buns
Ingredients
  • 3 tablespoons (42 grams) canola oil, divided
  • 2 garlic cloves (10 grams), minced
  • 1½ teaspoons (8 grams) minced fresh ginger
  • 8 ounces (227 grams) cooked pork*, chopped into ¼-inch pieces
  • 1½ tablespoons (27 grams) hoisin sauce
  • 1 tablespoon (14 grams) oyster sauce
  • 1½ teaspoons (7.5 grams) rice vinegar
  • 1½ teaspoons (7.5 grams) low-sodium soy sauce
  • 4 tablespoons (48 grams) plus 1 teaspoon (4 grams) granulated sugar, divided
  • 2 tablespoons (4 grams) finely chopped fresh chives
  • ½ cup (120 grams) warm water (105°F/41°C to 110°F/43°C)
  • 2¼ teaspoons (7 grams) active dry yeast
  • 3 cups (375 grams) all-purpose flour
  • ¼ cup (32 grams) cornstarch
  • ½ cup (120 grams) whole milk, room temperature
  • ½ teaspoon (1.5 grams) kosher salt
  • Garnish: chopped fresh chives

Instructions
  1. In a large skillet, heat 1 tablespoon (14 grams) oil over medium heat. Add garlic and ginger; cook, stirring frequently, until softened, 1 to 2 minutes. Add pork, hoisin sauce, oyster sauce, vinegar, soy sauce, and 1 teaspoon (4 grams) sugar. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from heat; stir in chives. Let cool completely.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, stir together ½ cup (120 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast until combined. Let stand until foamy, about 10 minutes.
  3. In a medium bowl, sift together flour and cornstarch. Add flour mixture, milk, salt, remaining 3 tablespoons (36 grams) sugar, and remaining 2 tablespoons (28 grams) oil to yeast mixture. Beat at medium-low speed just until combined, stopping to scrape sides of bowl. Increase mixer speed to medium, and beat until a smooth, elastic dough forms, 8 to 10 minutes. (Dough should pass the windowpane test; see Note.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
  4. Poke 20 evenly spaced holes in bottom of 2 (9-inch round) foil cake pans. Place 1 cake pan, upside down, in a large Dutch oven*, and pour water to a depth of ½ inch in pot. Carefully flatten remaining cake pan to use as a steamer rack. Cut out 12 (4-inch) squares of parchment paper.
  5. Punch down dough, and turn out onto a lightly floured surface. Gently knead a few times to release air bubbles. Divide dough into 12 portions (about 59 grams each). Shape each portion, one at a time, into a ball, and press into a 3-inch disk. (Keep remaining dough covered to prevent it from drying out.) Using a small rolling pin, such as a fondant rolling pin, roll edges of disks to ¼-inch thickness, creating a 4½-inch circle, keeping the center thicker than the edges. (The thinner edges will help your pleats have better definition.)
  6. Place a circle of dough in the palm of your hand. Place 1 rounded tablespoon filling (about 24 grams) in center. Using the thumb and forefinger of your other hand, pleat and pinch dough edges to enclose filling, rotating dough in your palm as you go. Tightly pinch together the top to seal, pulling dough up to a point and pinching off excess dough. (For best shape, place shaped bun on a work surface and gently cup with both hands to round it out.)
  7. Place each bun on a parchment square, and arrange on a rimmed baking sheet. (It’s best to begin steaming buns about 30 minutes after shaping. If you need more time to shape your buns, loosely cover buns with plastic wrap, and place in the refrigerator to keep them from overproofing.)
  8. Place 3 buns, still on parchment squares, on prepared steamer rack; place over inverted cake pan in prepared pot, and cover with lid. Bring water to a boil over high heat; immediately reduce heat to medium-high, and steam buns for 15 minutes. Immediately turn off heat, and let buns stand in the unopened pot for 2 minutes.
  9. Using two pairs of tongs, carefully remove buns by lifting steamer rack from pot. Remove buns from rack. Repeat with remaining buns, adding additional water to pot as needed. Garnish with chives, if desired.

Notes
*We used Trader Joe’s Fully Cooked Pork Belly. Instead of a Dutch oven, a deep skillet or wok can also be used.

Note: Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute more, and test again.

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