How to Make Morning Buns

Morning Buns Recipe Source: American Test Kitchen
Ingredients: Serve 12 buns
DOUGH:
3 cups (15 ounces ) all purpose flour
1 tablespoon granulated sugar
2 ¼ teaspoons instant or rapid rise yeast
¾ teaspoon salt
24 tablespoons (3 sticks ) unsalted butter, cut into ¼ inch thick slices and chilled
1 cup sour cream, chilled
¼ cup orange juice, chilled
3 tablespoons ice water
1 large egg yolk

FILLING:
½ cup (3 ½ ounces ) granulated sugar
½ cup packed (3 ½ ounces ligh brown sugar
1 tablespoon grated orange zest
2 teaspoon ground cinnamon
1 teaspoon vanilla extract.
How to Make Morning Buns
Procedures:
FOR THE 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. 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.

Turn dough out onto floured counter 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 paper lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.

FOR THE FILLING: Line 12 cup muffin tin with foil liners and spray liners with vegetable oil spray. Combine granulated sugar, brown sugar, orange zest, cinnamon, and vanilla in bowl. Remove dough from freezer and place on lightly floured counter. 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 of dough from each end and discard. Cut cylinder into 12 pieces and transfer, cut side up, to prepared muffin cups. Cover loosely with plastic wrap and refrigerated for at least 4 hours or up to 24 hours. (alternatively, buns can be frozen in muffin tin until firm, about 30 minutes; transfer buns, with liners, to zipper lock bag and freeze for up to 1 month. To serve, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours; proceed with recipe)

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Remove muffin tin from refrigerator and discard plastic. Place in turned off oven until buns are 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, abut 5 minutes, and then reduce oven temperature to 325 degrees. Continue to bake until deep golden brown 40 to 50 minutes longer. Cool buns in tin fro 5 minutes, and then transfer to wire rack and disard liners. Serve warm. End.
How to Make Morning Buns

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