I love a good indulgent breakfast on a weekend, and these pastries are the perfect sweet way to wake up! The sourdough brings a slight tang to these sweet, buttery crunchy buns (imagine if a croissant and a cinnamon roll had a baby), and the orange zest adds a lot of flavor, so don't leave it out!
Makes 9 buns
Ingredients:
For the Dough:
3/4 cup milk, lukewarm
1 and 1/2 cup plus 6 Tablespoons all purpose flour
1/4 cup plus 1 Tablespoon sourdough starter (add 1-2 Tablespoons more if you want a tangier sourdough flavor, but you'll also need to add more flour so the dough isn't too sticky)
1/2 teaspoon active dry yeast
3/4 cup (12 Tablespoons) unsalted butter
1 Tablespoon plus 1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
For the Filling:
2 Tablespoons orange zest (zest of 2 medium oranges)
1/2 teaspoon vanilla extract
1/4 teaspoon cardamom
1 and 3/4 teaspoons cinnamon
1/4 cup brown sugar
1/4 cup white granulated sugar
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, melted and cooled
Do the first three steps the day before you want the morning buns! These steps are essentially what you would do to make croissant dough!
Step 1: Mix the sourdough starter, yeast, vanilla and sugar with the lukewarm milk until fully combined. In a separate bowl, mix the flour with the salt. Then combine, adding the dry ingredients to the wet ingredients and knead (either with a mixer and dough hook on a low speed or by hand) for about 7 minutes. The dough should be supple, slightly sticky, but a pretty uniform ball. Wrap the dough in plastic wrap and let it chill in the fridge for about 1 hour.
Step 2: While your dough is chilling, make a butter block by cutting your butter into evenly sized squares, and laying it out to make a square (about 4.5 inches by about 4.5 inches ). Wrap it up and put it back in the fridge so it's also chilled. Once your dough has chilled for at least an hour, roll it out on a floured work surface into a 8 inch by 5 inch rectangle.
Step 3: Put the butter block in the middle of your rolled out dough, then fold it letter style (first fold up the bottom 1/3 , then the top 1/3 to cover) over the butter block so you no longer see it. Then, turn the dough 90 degrees, roll it out again to an 10 by 8 inch rectangle, and fold it like a letter again. Repeat this step 3 more times (5 letter folds in total). Once you've done this last letter fold, wrap up your dough and let it chill in the fridge overnight (or at least 10 hours).
Step 4: Mix together all of your filling ingredients except the butter. Roll out your dough into a 8.5 inch by 5 inch rectangle. Brush the surface of the dough with the butter, then sprinkle the filling ingredients evenly on top of the buttered dough. Roll jelly roll style (long ways) and cut into 1 inch rolls. Brush the wells of a muffin tin generously with butter, then line with granulated sugar, and nestle your buns into each of the prepared wells. Let them proof at least an hour in a warm (but not hot) place until they're a little less than doubled in size.
Step 5: Preheat the oven to 375 F. Once the oven has been preheating for about 10 minutes, put your buns in. Check on them and turn the baking sheet after 20 minutes. Remove them from the tin immediately, laying them on a wire rack, putting them on their side so the bottom of the buns don't stick. After about 3-5 minutes of cooling they should be okay to handle, so now you can roll the top in extra sugar. Serve while they're still warm! Enjoy!
留言