recipe from: King Arthur Flour – Morning Buns & Bakers Croissant Dough
For the Pastry:
- 1/2 recipe Baker’s Croissant Dough (recipe detailed below)
For the Filling:
- 1/4 cup (50g) granulated sugar plus more for coating the pan
- 1 tablespoon viennese cinnamon
- 1 teaspoon grated orange rind (zest)
- 4 tablespoons (57g) unsalted butter, melted
- 1/4 cup (53g) packed brown sugar
- 1/2 cup (170g) fruit preserves, of your choice, optional
Generously butter the wells of a 12-cup muffin pan. Spoon a teaspoon of granulated sugar into each of the wells, then tap the pan in all directions to coat the insides. Turn the pan over and lightly tap out any excess.
To make the filling: Combine the sugars, cinnamon, and orange zest, stirring well with a fork to distribute the zest.
To assemble: Roll the dough to an 18″ x 8″ rectangle.
Brush the rectangle with melted butter. Spread a thin layer of jam over the dough if you are using. Sprinkle the dough generously with the sugar mixture and go over it lightly with a rolling pin to press it into the butter/jam. Roll the dough up from the long edge into a tight cylinder. Cut into 1 1/2″ slices. Place the slices, cut side up, in the wells of the prepared pan.
Let the buns rise for 1 to 1 1/2 hours in a room no warmer than 75°F (any warmer and the butter may begin to leak out). The buns should increase to one and a half to two times their original size. Toward the end of the rising time, preheat the oven to 375°F.
If desired, just before baking, butter the back of a spoon and press down on the center of the buns. Place 2 teaspoons of the preserves in the indentation.
Place the pan on a parchment-lined baking sheet and bake for 40 to 45 minutes, until the buns are deep golden brown.
Place a cooling rack over a piece of parchment. Remove the buns from the oven and immediately (and carefully) transfer them out of the pan onto the rack. If desired, roll the warm buns in granulated sugar and sprinkle the tops once more. Let cool slightly and eat warm or at room temperature.
Store, lightly covered, at room temperature for up to two days; freeze for longer storage.
Baker’s Croissants Dough
For the dough:
- 2 large eggs + enough warm water to make 2 cups (454g) of liquid
- 1/4 cup (50g) sugar, divided
- 5 1/2 to 6 cups (659g to 723g) All purpose Flour
- 2 1/4 teaspoon instant yeast
- 2 tablespoons (28g) butter, melted
- 1/2 cup (71g) Bakers Special Dry Milk or nonfat dry milk, optional
- 1 scant tablespoon salt
- 1 teaspoon vanilla extract (optional; for sweet pastry)
For the Butter:
- 1 7/8 cups (425g) unsalted butter, cool to the touch
- 3/4 teaspoon salt
- 1/2 cup (60g) All purpose flour
For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work.
For the butter: Cut the butter into 1˝ chunks and combine with the salt and flour at low speed in a stand mixer just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air.
Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes.
Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.
Laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12″ square.
Unwrap the butter square and place it in the center of the dough at a 45° angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over.
Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.
When you’ve reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn.
Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax.
Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.
Fruit Filled Morning Buns brought to you by: Runcible Eats (www.leaandjay.com)