Morning Buns

From Cook's Country | December/January 2011

Why this recipe works:

Instead of using complicated croissant dough for our Morning Buns, we switched to a quick puff pastry recipe. When we tried to incorporate the butter into our dough with a rolling pin, we wound up creating a mess. To streamline the process, we sealed quarter-inch butter slices in a zipper-lock… read more

Instead of using complicated croissant dough for our Morning Buns, we switched to a quick puff pastry recipe. When we tried to incorporate the butter into our dough with a rolling pin, we wound up creating a mess. To streamline the process, we sealed quarter-inch butter slices in a zipper-lock bag with the dry ingredients before rolling everything right in the bag. We produced multiple layers in one step by rolling unfilled dough into a rectangle, then into a cylinder, and gently patting it flat. Better still: Cooling the butter required just one short rest in the freezer.

A packet of yeast and a little sugar added to the dry ingredients gave the cooked dough the yeasty flavor of a croissant. A blend of half brown and half white sugar added a subtle molasses flavor to the filling. Adding orange zest to the filling and orange juice to the dough provided a bright citrus aroma and flavor.  

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Makes 12 buns

You’ll need the juice and zest of one orange for this recipe. If the dough becomes too soft to work with at any point, refrigerate it until it’s firm enough to easily handle.

Ingredients

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