Morning Buns

For me there are some treats that I can justify because they have fiber or protein. If that is what you are looking for turnaround and find a different recipe because these are not it.

If you are looking for a delicious, flaky, calorie-laden pastry then you have found the right recipe.

I got this from Cook's Country and as it does take some preplanning and work the night before it is worth every minute. We had them for breakfast one Saturday morning and they were so good that I immediately went to work and the gym and handed them out so I wouldn't personally eat all of them. 

They were well received and well be making random appearance at our breakfast table. I am even thinking about different fillings but the orange-cinnamon combination here is spot on.

 

Morning Buns

adapted from Cook's Country

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
• 3/4 teaspoon salt
• 24 tablespoons unsalted butter, cut into 1/4-inch-thick slices and chilled
• 1 cup sour cream, chilled
• 1/4 cup orange juice (see note), chilled
• 3 tablespoons ice water
• 1 large egg yolk
  

FILLING

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon grated orange zest
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
  

Instructions

• 1. MAKE DOUGH Combine flour, sugar, yeast, and salt in large zipper-lock bag. Add butter to bag, seal, and shake to coat. Press air out of bag and reseal. -Following photo 2 (top left), roll over bag several times with rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer -mixture to large bowl and stir in sour cream, orange juice, water, and egg yolk until combined.
  
• 2. ROLL DOUGH Turn dough onto floured surface and knead briefly to form smooth, cohesive ball. Roll dough into 20 by 12-inch rectangle. Starting at short edge, roll dough into tight cylinder. Pat cylinder flat to 12 by 4-inch rectangle and transfer to parchment-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
  
• 3. FILL AND SHAPE Line 12-cup muffin tin with foil liners and grease liners with cooking spray. Combine granulated sugar, brown sugar, orange zest, cinnamon, and vanilla in medium bowl. Remove dough from freezer and place on lightly floured surface. Roll dough into 20 by 12-inch rectangle and sprinkle evenly with filling, leaving ½-inch border around edges. Starting at long edge, roll dough into tight cylinder and pinch lightly to seal seam. Trim ½ inch dough from each end and discard. Cut cylinder into 12 pieces and transfer, cut side up, to prepared muffin cups. Cover loosely with plastic and refrigerate at least 4 hours or up to 24 hours.
  
• 4. LET RISE AND BAKE  Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Remove buns from refrigerator and discard plastic. Place buns in turned-off oven until puffed and -doubled in size, 20 to 30 minutes. Remove buns from oven and heat oven to 425 degrees. Bake until buns begin to rise, about 5 minutes, then reduce oven temper-ature to 325 degrees. Bake until deep golden brown, 40 to 50 minutes. Cool buns in tin 5 minutes, then transfer to wire rack and discard liners. Serve warm.
  
• MAKE AHEAD: Transfer filled muffin tin to freezer until buns are firm, about 30 minutes. Transfer buns (with liners) to zipper-lock bag and freeze for up to 1 month. To finish, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours. Proceed with step 4.
  

Use Foil Liners

BAKER'S BEST FRIEND

Foil liners prevent our Morning Buns from sticking to the tin. Equally important is removing the buns from both the tin and the liners five minutes after they come out of the oven—otherwise they’ll be greasy.