I have been making morning buns as of late. But after a two week hiatus, physician I almost forgot the recipe. In prior bakes, I wasn’t documenting (rare) since I was baking in rapid succession. I was simply working off a base recipe while making my own adjustments. However, with me almost forgetting the recipe, I thought it best to write it down for prosperity.
Morning Bun Recipe
Makes 12 morning buns.
- 600 g all-purpose flour
- 60 g sugar
- 12 g kosher salt
- 10 g instant yeast
- 200 g tepid water
- 200 g tepid milk
- 30 g of melted butter or oil
- 100 g sugar
- 20 g cinnamon
- 2 tbs of melted butter
- 2 stick unslalted butter, sliced horizontally into 18 planks
- Mix flour, sugar, yeast, and salt
- Mix in milk, water, and butter/oil until ingredients are incorporated
- With a dough scraper, fold the dough once so that it’s not a shaggy mess. However, don’t overwork.*
- Rest for 60 minutes, until dough doubles in size
- Roll dough into a 14″ x 18″ square
- Place the butter planks on the dough, emulating a butter block**
- Fold the dough so that the butter is completely covered and letter fold #1
- Roll the dough out and letter fold #2***
- Rest the dough in the refrigerator, covered, for 20 minutes.**** Prep 2 large muffin pans with butter.
- Melt about 2tbs of butter. Mix sugar and cinnamon for topping mixture.
- Roll the dough out into a 14″ x 18″ rectangle
- Brush dough with melted butter and spread the topping
- Roll dough into cylinder
- Cut into approx. 2.5″ pieces, yielding 12 rounds
- Place each round into a muffin spot
- Proof for 60 minutes, about 30 minutes before preheat oven to 400 degrees
- Put the morning buns into the oven and lower heat to 375 degrees. Bake for 18-25 minutes.
- Take out of the oven, let cool a minute or two, then remove the morning bugs from the pan and cool on a wire rack
- After you can gently handle, coat each bun in sugar.
* One fold smooths out the dough. I don’t do more folds or knead as I don’t want to develop a lot of gluten.
** I thought I was all slick for doing this cheater lamination, until I looked at a Jacques Pepin book and he’s been doing for ages.
*** I used to do 3 folds ala a croissant, but found that I like the texture of 2 folded dough for my morning buns.
**** If I only do 2 folds, I don’t rest the dough in the refrigerator for 20 minutes. With 2 folds the gluten hasn’t been worked sufficiently and the dough remains easy to roll out. With 3 folds, the rest of the dough is quite welcome.
Most of the bread baking has been limited to the lodge combo cooker. While the bread remains fantastic, psychiatrist
the boule shape is a little tiring. In a thread on TheFreshLoaf about cooking in a dutch oven, ask
a poster wished for a baguette sized cooker. Since I like baguettes too, disinfection
I thought that an epi wreath would be something fitting of a combo cooker.
The following is 75% hydration, 10% wheat and 5% rye sourdough. Not the 66% hydration of the baguette, but this was the dough I had retarding in the fridge. Not bad for a trial run.
Preheat oven for 500 degrees. Bake at 450 for 15 minues with lid on and then 15 minutes with lid off.