It’s Milk Bar Monday! In case you are new to these parts, MBM is a project I started last year with a few other bloggers to bake our way through the Momofuku Milk Bar Cookbook by Christina Tosi. So far, it’s proven to be one of the most rewarding and challenging projects I’ve taken on- I really love these Mondays so!
The majority of the recipes in the cookbook are sugary sweet, so I always get a little excited when we make something savory. Last time we made Bagel Bombs which I loved, and today I’m sharing a recipe I loved even more. (if that’s possible.)
It begins with the same basic dough with Christina Tosi calls “Mother Dough” as it used in every bread-based recipe in her book. Flattened out dough rounds are filled with a scoop of caramelized onions, and a slab of scalloped potatoes with bacon. The whole thing is sealed up and rolled into a ball, which we cut a small opening into before stuffing it with cheese. I mean I don’t need to describe much more to convey how delicious these are right?
We stretched the dough so thin, that I assumed it would explode while baking making it even more “volacno”- like. But everything stayed put- the potatoes getting soft and creamy, the cheese melting and getting crisp and caramelized on top. We enjoyed these for a mid-Saturday snack and couldn’t get over how great they were. The dough is thin and crispy, letting the ingredients inside really shine. The sweetness of the onions was a great contrast to the salty bacon and rich potatoes. This is definitely a concept I’ll be trying again. What else can I stuff inside these babies?
It’s just Erin and I posting today- but make sure to check out her gorgeous Volcanoes here
- 1 recipe Mother Dough (see below), risen
- 1 recipe Caramelized Onions (see below)
- 1 recipe Scalloped Potatoes (see below)
- 1 egg
- ½ teaspoon water
- 1 cup shredded Gruyère cheese (I used white cheddar)
- Heat the oven to 375.
- Punch down and flatten the dough on a clean, dry surface. Cut the dough into 4 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza about 6 inches wide.
- Divide the onions equally among the rounds, scooping them in the center. Grab the scalloped potatoes from the fridge and cut into four 3-inch squares. Use an offset spatula to wrestle each square of potato gratin out of the baking tray and onto a dough round, directly on top of the onions.
- Take the edges of each dough round and pinch together to seal so that there is no speck of onion or potato in sight, then gently roll the ball between the palms of your hands to ensure the volcano has a nice, round, dinner roll–y shape. Arrange the volcanoes, seam side down, 5 inches apart on a parchment- or silicone-lined baking tray.
- Whisk the egg and water together and brush a generous coat of egg wash on the buns. Use a paring knife to cut a 1 inch-long X in the top of each volcano. Divide the cheese evenly among the volcanoes, stuffing it into the X in each one.
- Bake the volcanoes for 25-30 minutes, or until the dough is a deep, golden brown and the cheese on top is caramelized. (It took me a bit longer for mine to turn golden, and I ended up sticking them under the broiler to help toast the tops) They are best served warm; allow them to cool for at least 10 minutes before digging in. Leftover volcanoes can be stored in an airtight container in the fridge once cool. Heat up before eating.
- 1 garlic clove
- ½ cup heavy cream
- ⅓ cup milk
- 1 bay leaf
- ¼ rosemary sprig
- ½ teaspoon kosher or sea salt
- pinch freshly ground black pepper
- 3 oz cooked crispy bacon cut into 1-inch sized pieces.
- 2 baking potatoes
- Smash the garlic clove with the back of a knife and remove the skin. Put the garlic in a small saucepan with the cream, milk, bay leaf, rosemary, salt, and pepper and bring to a simmer over low heat. Once simmering, take the saucepan off the heat, cover, and let steep for 30 minutes. The cream mixture may seem strong and over-seasoned, but it will eventually season all of the scalloped potatoes, so it's all good.
- Peel the potatoes and slice just thicker than paper-thin slices, about ⅛ inch thick. Submerge them in a bowl of cold water.
- Heat the oven to 350. Pull out a 6 inch square baking dish. (I didn't have one and improvised with an 8x8.) Layer the potatoes in the tray like shingles, putting bits of bacon between each layer of potato shingles, until you are out of both potatoes and bacon. Fish out the herbs and garlic clove from the steeped cream mixture with a slotted or regular spoon, and then pour the cream over the potatoes.
- Bake for 45 minutes, or until the potatoes on top are golden brown and have a milky translucence but have not burned or turned into potato chips. If you taste one and it's not cooked- don't worry- they'll still be a little un-cooked. Don't forget they will have more baking time inside the volcanoes.
- 7. Cool and chill the scalloped potatoes in the fridge for 2 to 3 hours, covered with foil and with a bowl of leftovers, (or in my case a bag of flour,) weighing them down and keeping every shingle tight and condensed in the tray.
- Use in the volcano once cool. To store for later use, take the weights off, wrap the scalloped potatoes especially well in plastic wrap and return to the fridge for up to 5 days.
- 1¾ cups bread flour
- ½ tablespoon kosher or sea salt
- heaping ½ teaspoon active dried yeast (you technically want ½ plus a 1/16 teaspoon if you have the ability to measure those sorts of things)
- ¾ cup plus 2 talbespoons water, at room temperature
- vegetable oil
- Stir together the flour, salt, and yeast in the bowl of a free-standing electric mixer—do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mass.
- Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
- Brush a large bowl with oil and dump the dough into it. Cover with cling film and let the dough rise at room temperature for 45 minutes.
- The dough is ready to be used as directed in the following recipes. If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.