Source:The Little Epicurian
Recipe by Maryanne Cabrera
Makes 12-18 servings depending on size
Preparation time: 3 days
Tips: A nice breakfast treat. Also works well as Honey-Sticky Buns.
Morning Buns
Flaky layered sugary buns
Ingredients
Preparation
Dough:
1 cup (227 g) whole milk
1 large egg
1 large egg yolk
2 1/4 teaspoon (7 g) instant yeast
1/3 cup (68 g) granulated sugar
4 cup + 1 1/2 Tbsp (520 g) bread flour
1 Tablespoon (9 g) kosher salt
3 Tablespoon (43 g) unsalted butter
Butter Block:
1 cup (226g )unsalted butter, cold
2 Tbs. flour
few drops of lemon juice
DAY 1: Dough & Butter Block preparation
Dough:
1. In the bowl of a stand mixer, whisk together warm milk, egg, egg yolk, instant yeast, and sugar.
2. Attach dough hook to stand mixer. Add flour and salt to mixing bowl. Beat until dough starts to form. With the mixing running on low speed, add softened butter one tablespoon at a time. Once all the butter has been added, increase to medium speed and knead until dough is smooth and no longer sticks to the sides of the bowl, about 3-5 minutes.
3.Transfer dough to a large greased bowl. Cover with plastic wrap and allow to rest at room temperature for about 2 hours until doubled in size. Meanwhile, prepare butter block.
Butter Block:
On a Teflon sheet or parchment paper place the flour, lemon drops and the chilled butter. With your fingers, work the flour into the butter to a soft even consistancy. Do not use a mixer.
Shape the butter into a 8”x11” rectangle. Cover butter with parchment paper/ plastic wrap. Keep chilled overnight in the fridge on a flat surface.
4. Punch down risen dough. Turn out dough onto a lightly floured work surface. Use a small rolling pin, or the palm of your hands, to gently shape dough to a rectangle about 10x8-inches. Place on a parchment lined baking sheet. Tightly cover dough with plastic wrap. Let chill in the fridge overnight.
DAY 2 : Dough Lamination: If at any point during lamination the dough becomes to hard to roll, place in the refrigerator to rest about 1 hr. between turns.
1. Remove butter block from fridge. Allow to sit at room temperature for 10 minutes to slightly softened. Meanwhile, place dough on a lightly floured work surface. Roll dough to a 16 x 12 inch rectangle.
2. Place butter block diagonally in center of rolled dough, leaving 4 triangles of dough exposed, 1 on each side. Fold one long edge of dough over the butter. Then fold each of the butter short sides, ending with long edge. as if to forming a envelopefinishing along the butter long side, like forming a envelope. Press firmly onto the seams of dough to seal. Roll dough to a 16 x 12- inch rectangle.
- TURN 1 & 2: Turn dough 90 degrees and fold into thirds like a letter. Turn dough another 90 degrees and fold into thirds. Flatten with roll pin. Tightly cover dough and place in the fridge. Allow dough to rest for 1 hour to 90 minutes.
- TURN 3 & 4: Place dough back on floured surface. Roll dough to a 16x12-inch rectangle. Fold into thirds. Turn dough 90 degrees and fold into thirds again. Return to fridge for 1 hour to 90 minutes.
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- TURN 5 & 6: Place dough back on floured surface. Roll to a 16x12-inch rectangle. Fold into thirds. Turn 90 degrees and fold into thirds for the last time. Return to fridge for another 1 hour, or overnight.
DAY 3: Assembly and Baking:
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8.Brush two 6 giant* muffing tins with about 1 ½ tablespoon melted butter. Coat with granulated sugar. Tap out excess sugar. Set aside.
* (I prefer regular size muffin tins, adjusting size of bun, about 18 buns)
Filling:
9. In a medium bowl, whisk together sugar, brown sugar, cinnamon, orange zest**, and salt. Cover and set aside. **(I usually omit)
10. Allow dough to rest for 5-10 minutes at room temperature. Place on a lightly floured work surface. Roll dough to an 18x12-inch rectangle. Brush 3 tablespoons melted (or softened) butter over dough surface. Sprinkle 1 cup of filling mixture over dough. Reserve remaining filling mixture and set aside.
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11.Starting at the long end, roll dough into a tight log. Slice log into 12 equal portions. Place rolls in prepared sugar muffin tin. Cover and let rolls rest at room temperature for 45-60 minutes until rolls are puffy and have expanded.
OPTION : Freshly baked for Breakfast.
Immediately after shaping, place in freezer tin and all, inside sealed bag for a later day bake. Tin may be removed after rolls are hard frozen and place directly inside a bag, they keep well about 2-4 weeks. The night before, take rolls place inside tin and place in the counter covered with a pot or tray with enough room to expand. Rolls will be defrost, risen and ready to bake in the morning. A freshly bake breakfast treat! Ceramic or silicone molds not suggested because they will not crisp the roll which is part of their characteristics.
12. Preheat oven to 375 degrees F. Uncover risen rolls and bake for 25-30 minutes until deep golden brown, rotating muffin tin halfway through baking.
13. Let buns to cool in tin until cool enough to handle. Invert into wire rack. Lightly brush individual buns with remaining melted butter. Toss in remaining sugar mixture. Serve warm or at room temperature.
NOTES :
1) Optional: freeze prior to rolls rise for a later day bake. Overnight out of freezer gets them ready defrost and risen, ready to bake for breakfast.
2) A regular size muffing tray makes a better size roll for the sugar coated roll. A giant size best for Honey- Pecan Sticky bun, will keep the glaze in the pan.
3) * I usually omit the orange zest, prefer the flavor of cinnamon alone.
Filling:
1/2 cup (100 g) granulated sugar
1/4 cup (53 g) brown sugar, packed
1 1/2 Tablespoon ground cinnamon
*finely grated zest from one orange (optional)
1/4 teaspoon kosher salt
6 Tablespoon (85 g) unsalted butter, melted/softened
Honey/ Pecan stick buns OPTION:The P. Pastry Chef
Glaze: Makes 2 cups, for about 16 buns or so.
4 oz. unsalted butter
10 oz. light brown sugar
3 Tablespoons or 2 oz. honey
1/4 cup or 3 oz. light corn syrup
2 Tablespoons water
3 oz. Pecans, pieces or whole for
Combine all in saucepan, stir over medium heat until mixture boils. Cool to thicken sligthly before use.
Keeps well refrigerated for several weeks. Warm before using.
In large tins, place about 2 Tablespoons of the syrup, add pecans as desired and place buns on top to rise before baking. Few minutes after out of the oven, turn tins over careful not to touch the very hot syrup. Leave tin down for few minutes for pastries to absorbe the syrup before removing.
Honey Sticky bun
