Fried hamburger buns with pulled chicken braised in cold brew
Hamburger bun dough
25g
butter, softened
95g
lukewarm milk
15g
dry yeast
160g
flour
40g
grated Cheddar cheese
5g
salt
1
egg
40g
water
oil for frying
Beat the egg in a bowl then add the butter, lukewarm milk, and yeast. Cover and let stand for 30 minutes.
Put all the ingredients except the oil into a mixer bowl and knead to a homogenous dough.
Add a little oil to a non-stick frying pan and heat on the stove. Use two spoons to place four large lumps of dough in the pan and fry quickly on both sides. Remove from the pan and place on a baking tray.
Bake in the oven at 180°C for approx. 10 minutes. Take out and let cool before cutting each bun in half.
Chicken breast
4
chicken breast fillets
800g
water
40g
coarsely ground coffee
pepper/salt
30g
sugar
40g
soy sauce
190g
cold brew
ketchup
Mix the water with the coffee, cover and let stand for 7 hours. Filter through a sieve.
Season the chicken breast with pepper and salt. Put the cold brew coffee in a pan and heat until it reaches 62°C on a thermometer, then braise the chicken breasts for approx. 15 minutes. Remove the chicken breasts from the pan.
Measure out 190 g cold brew stock and add sugar, soy sauce, and a little ketchup. Heat in a pan until reduced by half. Pull the chicken breast into thin strips then marinate these in the sauce.
