Buns - Cinnamon - Morning

By mariannefeldman

http://www.cookscountry.com/recipes/Morning-Buns/26697/?Extcode=N00PIN000

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 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

pics:
http://www.americastestkitchenfeed.com/bake-it-better/2013/07/secrets-to-morning-buns/?extcode=N00SPFA00

Ingredients

• 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
• 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

Preparation

Step 1

1. Toss slices of butter with flour in a zipper-lock bag and shake until the butter is coated with the flour.

2. Flatten the butter into long flakes by pressing the air out of the bag, sealing it, and rolling over it a few times with a rolling pin.

3. After you’ve dumped the butter-flour mixture into a bowl, stir in the sour cream, orange juice, water, and an egg yolk.

4. Knead the mixture briefly on a floured surface, form it into a ball, and roll the dough into a rectangle.

5. Starting at a short end of the rectangle, roll up the dough into a tight cylinder.

6. Flatten the cylinder gently, freeze for 15 minutes, and then again roll the chilled dough into a rectangle and fill.

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.

1. Sprinkle the dough rectangle with the filling. Starting at a long edge, roll the filled dough back into a cylinder.

2. To form buns of equal size, divide the cylinder into quarters, then cut each quarter into thirds to make a total of 12 buns.

3. Place the buns in lined, lightly greased muffin tins. Chill to firm up the butter (which will result in flakier buns). Let the buns rise, then bake them.