Pav Buns

All Purpose Flour - 1 cup

Instant Yeast - 1 tsp

Sugar - 1/2 tbsp.

Milk - 1/2 cup

Butter - 2 tsp.

Oil

In a large bowl add the AP Flour, Yeast, Sugar, Butter and Milk. Knead the mixture into a sticky, soft Dough. warm Milk add Sugar and Yeast; mix well and set aside. Smear the Dough with Oil and rest aside for 1 hour. The Dough would double in time. Punch the Dough and knead again. Make small balls with the Dough and place it in a baking tray. Rest the Dough until it doubles in size.

Preheat oven to 300 F. Brush the Dough with Egg Whites and place the baking tray in oven; bake for about 20 min.

Buttermilk Fried Chicken

Buttermilk Soak:

3 cups buttermilk

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

2 teaspoons cayenne pepper

4 pounds chicken parts, including medium chicken wings, thighs, and drumsticks

Flour Dredge:

2 cups all-purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

Vegetable oil, for frying

In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne.

Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper, and cayenne; shake to combine.

Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.

In a deep skillet, heat 1 inch of the oil to 350°F. Set another rack over a baking sheet lined with paper towels. Fry the chicken in batches, maintaining the oil temperature at 315°F; turn once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°F, 15 to 18 minutes.

Transfer the chicken to the rack and let stand for 5 minutes.

Enjoy warm or at room temperature.

Gougeres

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1cup), plus more for sprinkling

Freshly ground black pepper

Freshly grated nutmeg

Gather the ingredients.

Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil.

Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.

Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.