Morning Buns
User Reviews
4.4
Morning Buns
Description
Morning Buns start with a yeasted dough mixed with all-purpose flour, sugar, instant yeast, salt, chilled butter, sour cream, orange juice, ice water, and an egg yolk. The method of coating butter flakes with flour in a bag replicates a laminated dough, contributing to a flaky texture once baked. The dough is rolled into a rectangle, rolled tightly, flattened again, then briefly frozen to relax the gluten and firm the butter.
The filling combines granulated sugar, light brown sugar, grated orange zest, ground cinnamon, and vanilla extract, creating a sweet, warmly spiced layer with bright citrus notes when spread on the dough before rolling. These buns are baked in lined muffin tins to help hold their shape while producing a soft interior and flavorful crust.
These morning buns are well suited for breakfast or a snack with coffee or tea. The use of orange juice and zest adds a fresh brightness combined with the sweetness and cinnamon warmth, resulting in a delicate balance of flavors. The freezing step helps preserve butter layers, supporting a tender, flaky crumb.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tablespoons granulated sugar
- 2¼ teaspoons instant rapid-rise yeast
- ¾ teaspoon salt
- 1½ cups unsalted butter cut into ¼-inch-thick slices and chilled
- 1 cup sour cream chilled
- ¼ cup orange juice chilled
- 3 tablespoons water ice
- 1 egg yolk
For the Filling:
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon orange zest grated
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- 1. Prepare the Dough: Combine the flour, sugar, yeast and salt in a large zipper-lock bag. Add the butter, seal and shake to evenly coat the butter. Press the air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking the bag after each roll, until the butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in the sour cream, orange juice, water and egg yolk until combined.
- 2. Turn the dough onto a floured surface and knead briefly to form a smooth, cohesive ball. Roll the dough into a 20x12-inch rectangle. Starting at the short end, roll the dough into a tight cylinder. Pat the cylinder flat into a 12x4-inch rectangle and transfer to a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
- 3. Prepare the Filling: Line a 12-cup muffin tin with liners and grease with non-stick cooking spray. In a medium bowl, stir together the sugars, orange zest, cinnamon and vanilla.
- 4. Remove the dough from the freezer and place on a lightly floured surface. Roll the dough into a 20x12-inch rectangle and sprinkle evenly with the filling, leaving ½-inch border around the edges. Lightly press the filling into the dough. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal the seam. Trim ½-inch of dough from each end and discard. Cut the cylinder into 12 equal pieces and transfer cut-side-up to the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
- 5. Preheat oven to 200 degrees F. Once the oven reaches temperature, turn it off. Remove the muffin tin from the refrigerator and discard the plastic wrap. Place the buns in the turned-off oven until puffed and doubled in size, 20 to 30 minutes.
- Remove the buns from the oven and heat the oven to 425 degrees F. Bake for 5 minutes, then reduce the oven temperature to 325 degrees F. Bake until the buns are deep golden brown, 40 to 50 additional minutes. Allow the buns to cool in the muffin tin for 5 minutes, then transfer to a wire rack and remove the liners. The buns are best served warm, but can be stored in an airtight container at room temperature for up to 2 days.
- Make Ahead: After placing the buns in the muffin tin, place the tin in the freezer until the buns are firm, about 30 minutes. Transfer the buns (with the liners) to a zipper-lock bag and freeze for up to 1 month. To finish, return the buns to a muffin tin and refrigerate for at least 8 hours or up to 24 hours, then proceed with step #5.
Notes
- Nutritional values provided are per single serving.
- Chilling and freezing the dough before baking improves the flaky texture.
- Use fresh orange zest to maximize citrus flavor in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12buns
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 87mg | 29% |
| Sodium | 169mg | 7% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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