Morning Bun Recipe

Morning Bun ala July 14

I have been making morning buns as of late.  But after a two week hiatus, 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 crumb ala July 14

Morning Bun Recipe

Makes 12 morning buns.

Ingredients:

Detrempe

  • 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

Topping

  • 100 g sugar
  • 20 g cinnamon
  • 2 tbs of melted butter

Butter Block

  • 2 stick unslalted butter, sliced horizontally into 18 planks

Method:

  • 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.

Morning bun prep station

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