Today is [family life] MOVING day for us! We are heading west to NJ to begin life in the suburbs with a back yard, guest bedroom, and long communal dinner table where we plan to host the people we love, endlessly!

Our YASSS HQ Food Studio will remain in New York City and this fall…(drum roll please)… we are starting to offer workshops again! Stay tuned for the schedule and sign up sheets. Feel free to email us for a private class. 🙂 So to meet you all in person again.

With all of that being said, Zikki and I prepped tons of food for the big move knowing that we have a lot on our plate already (no pun intended, lol).

Truthfully, I made an insane amount of Milk Buns for the move, because I figured it would be the best way to make quick and individual meals for everyone. And it has been awesome! We have used them for everything. I highly recommend making a batch and always keeping them on hand (to make our insane Coconut Schnitzel Sandwich at any moment of the day).

So, without further ado, today of this lovely Thursday we are talking all buns…how to make them, how to eat them, and how to streamline the process.

Today’s Agenda: We got Buns!

1. Coconut Chicken Schnitzel Recipe

2. Smash Burger Recipe

3. Chicken Shawarma Sliders Recipe

4. Tips for the Oh-So Perfect Buns!

Coconut Chicken Schnitzel Recipe

This is a very special recipe to me…Zikki and I went out to one of our favorite restaurants in NYC, Thai Diner. We hadn’t been a minute, and they had added some fantastic things to the menu including a coconut crusted schnitzel. Just writing about it, has me reliving that glorious first bite - just excellent. I ran home to remake the schnitzel. I served the schnitzel on a gorgeous milk bun topped with slaw, spicy mayo, and pickles. Couldn’t recommend this dish enough!

Smash Burger

This burger will outshine anything you have had before. Not only is it perfect with the thinly crisp patties, but a homemade bun really takes it over the edge. YASSS!

Chicken Shawarma Sliders

It is like Football Sundays meets Summer in Tel Aviv. You really just can’t go wrong!

Tips for Oh-So Perfect Buns!

Here are a few tricks to make sure you get the perfect buns every time! Just remember, patience is key.

1. When proofing the dough, use a bowl that is double the size of the dough. That way you know when the dough finishes proofing before dividing and shaping.

2. Make sure to knead the dough until it is smooth and elastic and doesn’t tear, supposed to take 12-14 minutes. You can use a KitchenAid Stand Mixer to make things easier!

3. When brushing the buns before baking, make sure to brush lightly - no one wants an omelette on the baked bun.

4. If you want to keep a bun soft, make sure to cover them with 2-3 towels, immediately once they come out of the oven. The steam will soften the crust! Trust me, you will thank me for it.