The ‘Super’ comes from the nutella spread used to sandwich the brioche slices together. The ‘Luxury’ comes from the additional slab of chopped up dark chocolate.
This creation came about due to a series of unfortunate events. Last Saturday England humiliated itself in the Rugby Word Cup, losing to Wales. Now whilst this debacle was going on, we were getting ready to meet with our mortgage advisor the next morning.
Having blown us out once already, said mortgage advisor claimed that meeting on a Sunday morning was no problem and he ‘often did it’. So, documents in hand, the following morning we prepared to set off to sort out our mortgage (oh yes, we are moving). Just as we were walking out the door, I checked my phone.
Text message. ‘Really sorry, I’ve been ill all night, can’t make the meeting’. Blah, blah. Then, rather strangely, the message ended with the mortgage advisor stating he wouldn’t be in the next day either, as if reinforcing the gravity of his life threatening illness.
Gutted. We were really under pressure to get the mortgage sorted. What to do? Well of course, make something utterly decadent. Super Luxury Brioche and Butter Pudding.
Now I know what you’re thinking. He’s done a chicken burger. Big deal. But no. Oh no. Not this bad boy. This is, literally, a chicken in a bun. Cock-a-doodle-freakin-do.
Well not an entire chicken. We’ll get to that later. The website I found this on claims to be based on a Tom Kerridge creation (although I couldn’t find anything to corroborate that) so I just took their word for it.
Here’s a picture of Chicken in a Bun.
***Warning: this post contains evidence of a baking fail***
What a surprise. I don’t really get baking. Hot hands and a cold heart maybe.
Anyway, one thing I always liked about American restaurants and bars is that they serve up burgers in a brioche bap. Makes the whole burger thing that little more decandent.
Now in the UK you can get brioche loaves. You can get brioche finger rolls. You can get brioche with chocolate and brioche with jam. You can get things that are almost baps but they are called cholla (they even taste the same as brioche).
But for someone like me, suffering raging OCD, that will not do. I want brioche baps. So I decided to make my own. And that meant yeast. And that meant ‘oh dear’.