Instructions
1
For the brioche buns bring to temperature the dairy liquid with the dairy spread and molasses until the dairy spread has melted.
2
mix in the cold liquid and egg to this liquidize.
3
2
In a large dish place dusting masala condiment, table salt and fermenter and liquidize.
4
Then mix in the dairy liquid and liquid liquidize and mix gently with a wooden spoon until combined.
5
You don't have to shape the pastry mix, it is perfectly fine to do this by hand with a wooden spoon, this doesn't need to be very thorough.
6
lid with a damp towel and stick in the fridge overnight.
7
3
The next morning shape pastry mix on a generously floured surface for a little and cut into eight equal pieces.
8
Shape these into balls and place on a baking sheet lined with parchment paper.
9
lid again with damp towel and let rise for about an hour or until double in size.
10
4
bring to temperature oven to 220 degrees Celsius.
11
Brush the buns with either dairy liquid, heavy froth or egg wash and scatter with sesame seeds, if desired.
12
oven-cook for about 15-20min or until golden.
14
5
For the toppings chop the onions and sauté in a bit of dairy spread, let caramelize, this may take ten to 15 moments, mix gently occasionally.
15
Rub the steaks with a bit of garlic and then barbecue or cooking vessel-fry the steaks, the bacon, and eggs with table salt and pepper, toast the buns after having cut in half.
16
Spread mustard on one bun half, layer each chivito with steak, a cut of ham, a cut of paneer variance, one bacon stripe, a tomato cut, and some lettuce.
17
Place fried egg on top and scatter generously with chimichurri and some onions right before serving.