Tom Hunt, in an article published by The Guardian, explains how leftover beer can be turned into fluffy, flavorful buns, perfect for breakfast or as a side dish to a hearty stew.
Photo source: The Guardian
“When I remember the recipe, I put the beer I didn't manage to finish in the fridge so I can use it later in a stew or a batter, but this has become my favorite way to use up leftover beer,” Hunt writes.
Ingredients for 6 buns
- 500 g bread flour (400 g white + 100 g whole spelled)
- 1½ teaspoons dry yeast (approx. 5 g)
- ½ tablespoon sea salt (approx. 7–8 g)
- 300 ml liquid: combination of beer and milk or water (150 ml beer + 150 ml milk)
- 60 g melted butter, plus a little for greasing at the end
- 2 tablespoons honey or sugar
- 120 g grated cheese: cheddar, gruyère or similar
- 10 g green onion or parsley, finely chopped
Method of preparation
- Line a deep tray with baking paper and place the flour in a large bowl. Mix the yeast and salt. Add the 300 ml of liquid (beer+milk), 40 g of melted butter and honey and knead with one hand until you get a slightly sticky dough.
- Knead the dough on a clean surface for 8 minutes, until it becomes elastic. Put it in the bowl, cover with a damp towel and let it rise in a warm place for about an hour.
- Roll out the dough into a rectangle and sprinkle with 80g grated cheese and most of the greens, reserving some for the end. Fold the dough and let it rest for 15 minutes.
- Divide the dough into 6 equal pieces, form the buns and place them on the tray. Sprinkle with the rest of the cheese and let them rise for another 45 minutes.
- Bake the buns in the preheated oven at 200°C for 25 minutes, until they become golden. At the end, brush them with melted butter and sprinkle the remaining cheese and greens.
These simple and ingenious buns demonstrate how small, uneaten ingredients can be turned into tasty dishes, reducing food waste and adding flavor to everyday meals.
