Brioche Recipe

Today we share this brioche recipe to commemorate Hot Dog Day in a special way. In this recipe we have used our virgin olive oils, both extra virgin Oh! Family reserve such as the Early Harvest EVOO

Ingredients to make 6 brioche hot dogs:

Brioche ingredients

• 400 gr force flour
• 125 gr sourdough
• 3 eggs
• 60 gr sugar
• 65 ml milk
• 3 gr salt
• 220 gr butter
• 50gr olive oil Oh! Olive Oil Family Reserve
• Bockwurst smoked sausage

Ingredients for the sauce

• Ketchup 4 tablespoons
• 2 tablespoons whole mustard
• 1 red onion, chopped in fine mirepoix
• Oh! Olive Oil Early Harvest 2 tablespoons

Preparation of the hot dog of brioche

This hot dog is the perfect recipe to make in family with “peace of mind”, like a game, since for many, making bread and this type of preparation is a challenge and requires patience and time, something that in these moments that we have had to live, we are cultivating every day.

We will use sourdough, due to the shortage of yeast that the markets suffer, due to the new advent of homemade bakers and confectioners.

In this hot dog recipe, the main protagonist will be the bun, in this case a sourdough brioche and a high quality extra virgin olive oil, Oh! Family Reserve.

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The sourdough is nothing more than yeast naturally created by fermenting flour by mixing it with water and feeding it for several days at room temperature. The result of using this natural “yeast”, a more delicate flavor and digestion, since the fermentation of the dough develops differently, due to the wealth of yeasts and fermenting bacteria.

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• We begin the preparation incorporating the 400 gr of force flour in a large bowl, sifting it.
• Then, add the sugar and the sourdough and add until they mix.
• In another bowl, beat the 3 eggs and mix with the milk.
• Add the butter in ointment to the flour, sugar and sourdough mixture, until it is well incorporated; we add the salt and little by little we are adding the mixture of eggs and milk.
• We finish by adding the evoo (extra virgin olive oil) to the mix.
• We leave this mixture covered for 30 minutes.

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• We begin to knead to develop gluten. We grab the dough ball (somewhat sticky), stretch it and throw it hard against the table.
• We continue with this process (French kneading) for about 15 minutes.
• When we see that the dough is no longer sticky and that when stretched it becomes almost translucent (the gluten network is developed) we form a ball and leave to ferment en bloc in the fridge inside the bowl with transparent film for 10/12 hours.

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• When we go to work it again, we must leave it out of the fridge for about 20 minutes so that the dough takes temperature.
• We pierce the buns (approx. 6), cutting dumplings of the same size and folding the edges and ends inward, as if tucking in a very long hem and making a hot dog bun shape.
• We let our buns ferment for 4 hours.
• Before baking, we will paint the buns with egg yolk.

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• For baking we need to preheat the oven to 190 degrees (with the heat only below) and put two trays: one that will house the buns and the other that we will use to humidify the oven (most domestic ovens are not steam).
• We open the oven, pour a cup of hot water on the bottom tray to create steam and deposit the buns on the top tray.
• We cook with the heat only from below and the steam for 10 minutes.
• Then we remove the pan and continue cooking 15 more minutes at 170 degrees with the heat up and down.
• We remove from the oven and let it rest.

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• We make our sausages steamed with care that they do not burst.
• They put in a pot with a finger of hot water and cover. In 3 minutes they will be ready!

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• For the sauce you only have to mix the olive oil Oh! Early harvest, ketchup, mustard and half red onion.
• We cut the bread in half, toast it, gravy it and plaster with the sausage.

It is important that this is of good quality, the effort will be worth it and it should not be detracted from a bun that has cost so much work!

Bon Appetite!

If you dare to make this recipe at home, we would be happy to see it! You can use the hashtag #RecetaOh and tag us Green Gold and Nihonbashi ????

Very soon we will launch another recipe on the blog, do not miss it!

Sandwich Croque Monsieur

There are countless ways to make the Mixed Sandwich. We like it best with pastrami and béchamel…

To pay tribute on International Mixed Sandwich Day (April 12) we wanted to share this recipe with all of you, because good tastes better if shared!

Ingredients for 4 sandwiches

For the “Bechamel”:

• 60gr. EVOO Oh! Family Selection
• 50gr. flour pastry
• 650gr. whole milk
• 3 gr. of salt
• Ground black pepper
• Ground nutmeg (brown teaspoon)
• Sweet and sour paprika (brown spoon)

For 1 Croque Monsieur sandwich

• 60gr. pastrami (beef sausage) or any cooked sausage (york ham, turkey breast, etc.)
• 40gr. grated fat cheese that you prefer (in this case we use grouyere)
• 2 slices of consistent and fluffy bread, it will work and fill a lot.
• 1 tablespoon mustard dijon

Preparation of the Croque Monsieur Recipe

• Heat olive oil in a saucepan Oh! Family Reserve. When it is hot, without boiling, add the flour little by little, mixing with some bars to avoid lumps.
• Let this roux (fat and flour) roast for about 10 minutes over low heat and start adding the milk, always mixing with the rods.
• Add the salt, nutmeg, pepper and paprika on the side.
• Leave on low heat for about 10 minutes, stirring. We reserve on a tray for tempering.
• We toast the sausage in a frying pan; immediately, we toast the breads on both sides with a stream of evoo Oh! Family Reserve.
• Once everything is toasted, spread a tablespoon of dijon mustard on one of the slices. On the same slice, spread a tablespoon of béchamel sauce and half of the cheese.
• We assemble the sausage, close the sandwich with the other slice and top with another tablespoon of bechamel on top of the sandwich, as well as the rest of the cheese.
• We end up gratin in the oven.

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The Croque Monsieur Recipe has been made in Nihonbashi Atelier, located in the center of Tokyo, a place that has unbeatable views of the famous Sky Tree. Those of you who live there will be able to learn and experiment with the recipes that you like the most of Japanese gastronomy, although as you can see, they are also experts in cuisine from any corner of the world.

Enjoy it!

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If you dare to make this recipe at home, we would be happy to see it! You can use the hashtag #RecipeOh and tag us Green Gold and Nihonbashi ????

Very soon we will launch another recipe on the blog, do not miss it!

Buñuelos Olive Oil Oh!

Ingredients for Choux pastry

• 150gr. sifted pastry flour (8% less protein, refined)
• 250gr. warm water
• 4gr. salt
• 10gr. White sugar
• 2gr. baking soda (soda powder)
• 50gr. butter in ointment (leave out of the fridge 30 min)
• 1 vanilla bean
• 4 eggs
• 1 liter of oil for frying (rape, sunflower, soy)

For the filling

• 250 gr. Vanilla ice cream
• 80 gr. Whipping cream (35% mg)
• 1 tablespoon sugar
• 20 gr. Olive Oil Oh! Early Harvest.
• Pastry bag with fine mouth

How to make the Wind Fritters – Preparation

• We start by heating the water in a pot. When it is going to boil, add the sugar, salt, butter and the pulp of the vanilla bean.

• When everything is uniform, we lower the heat to a minimum and add the flour and the soda powders all at once. We move with a “tongue” until we obtain a paste with a consistency similar to plasticine.

• We reserve for 15 minutes in a bowl, until tempered.
• Beat the eggs, and add to the dough until you get a duckbill consistency when you lift your “tongue”.

• We heat rapeseed, sunflower oil (any oil for frying) to about 150, 155 degrees.

• We form balls the size of a 1 euro coin and add them to the boiling oil, stirring and turning them until golden. We will notice that they swell and conform into a ball. They do not need to be perfectly round.

• We leave on a tray with a grid to drain the excess oil and reserve in the fridge to cool.

• For the filling, we need the vanilla ice cream to be warm, enough to have a cream consistency, before it melts.

• We whip the cream into soft peaks together with the tablespoon of sugar.

• We mix the cream, the vanilla ice cream and the evoo and put in the sleeve.

• We make a hole in the donut with a Chinese toothpick, and fill it with the sleeve.

• We will leave in the refrigerator an hour before consuming.

We invite you to stay tuned to the blog, the month of April is very promising in culinary matters! We say no more ????

This recipe for wind fritters, such as the delicious lentil salad or spaghetti carbonara, has been prepared by Nihonbashi Atelier with our extra virgin olive oil Oh! Early Harvest.

If you dare to make this recipe at home, we would be happy to see it! You can use the hashtag #RecetaOh and tag us Green Gold and Nihonbashi ????

Enjoy it 🙂