Courtesy of Chef Stephane Lemagnen of Zen Can Cook Serves 6 INGREDIENTS For the pickled cabbage 1 small savoy cabbage 1/4 cup (60 ml) maple syrup or honey 3/4 cup (180 ml) white vinegar 1/4 cup (60 ml) olive oil 1 teaspoon (5 ml) coriander seeds, toasted 1/2 teaspoon (2.5 ml) mustard seeds, toasted For the brioche buns 1 envelope dry active yeast (about 2 1/2 teaspoons/12.5 ml) 1/2 cup (120 ml) whole milk, warm 2 -1/4 cups (250 g) all-purpose flour (plus some for kneading) 6 tablespoons (85 g) unsalted butter 3 tablespoons (45 ml) sugar 1/2 teaspoon (2.5 … Read More
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