Breads & Bakingcoleycooks5.0
Tartine Bakery Morning Buns
These glorious Morning Buns are a mashup between a croissant and a sticky bun. If you love buttery, flaky pastries and fun weekend baking projects, then this one is for you. Start them Friday evening and they'll be ready to devour first thing Sunday morning.
👥 12 Servings⏱️ Prep & Cook: 23h 15m⏳ Prep: 2h 30m🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- spatula
- pan
- baking sheet
- knife
- oven
📝 Preparation Steps
1
Make the Preferment
2
Heat milk in a saucepan over medium-low heat until warm, 80 to 90℉ is ideal. Transfer to a medium bowl, then stir in yeast. Let sit for a minute, then mix in flour until smooth. Cover and let rise until doubled in volume, about 2 to ⏱️ 3 hours at room temperature or overnight in the refrigerator.
milk6 tablespoons¾ cup plus 2 tablespoons milk
3
Make the Dough
4
Place the preferment in the bowl of a stand mixer fitted with a dough hook. Add yeast and mix on medium speed for about ⏱️ 4 minutes, stopping to scrape down the sides and hook as needed.
5
Add half the milk, then continue mixing on medium speed until fully incorporated. Add the remaining milk along with the flour, sugar, salt and melted butter, then mix on low speed until it forms a shaggy dough, about ⏱️ 3 minutes. Cover and let rest for ⏱️ 20 minutes.
milk6 tablespoons¾ cup plus 2 tablespoons milksugar3 tablespoons⅓ cup granulated sugar (plus more for the pan and dusting finished buns)⅓ cup light brown sugar
6
Turn the mixer back on low speed and mix until the dough becomes smooth and elastic, about 3 to ⏱️ 4 minutes, but not any longer. Overmixing will cause the dough to become tough. Cover and let rise until the volume increases by half, about 1 to ⏱️ 2 hours.
7
Dust a large work surface with flour, then place dough on top. Press into a rectangle about two inches thick. Wrap in plastic, then refrigerate for 4 to ⏱️ 6 hours.
8
Laminate the Dough
9
About an hour before you’re ready to laminate the dough, place butter in the bowl of a stand mixer and beat with a paddle attachment until smooth and slightly softened. The goal is for the butter to be pliable enough to spread but still cool and relatively firm. If the butter is too soft, it will ooze out of the dough. Once the butter is at the proper consistency, transfer to a piece of plastic and form into a rectangle. Cover and refrigerate if the house is warm, otherwise leave it at room temperature until ready.
10
Remove dough from the refrigerator and transfer to a lightly floured work surface. Roll dough into a 20 x 10 inch rectangle with the long side facing you.
11
Using your fingers and/or an offset spatula, spread the butter over the left two thirds of the dough, leaving the right third bare. Spread the butter as evenly as possible and leave a ½ inch border around the edges.
12
Fold the bare third, on the right, over the buttered center, then fold the remaining buttered side, on the left, over that like a letter. Gently pinch the seams together to encase the butter.
13
Turn the dough one quarter of the way so the long end is facing you again, then roll into another 20 x 10 inch rectangle, being careful not to release any of the butter. Fold the rectangle into thirds the same way you did before, then wrap loosely in plastic wrap, transfer to a sheet pan and refrigerate for 1 to ⏱️ 2 hours.
14
Return the dough to the work surface, dusting with more flour if needed. Carefully roll out into another 20 x 10 inch rectangle and fold into thirds one more time. Rewrap in plastic wrap, then transfer to the refrigerator for an additional 1 to ⏱️ 2 hours or overnight. The dough may also be frozen at this point for up to 3 months.
15
Assemble and Bake the Morning Buns
16
Mix together the granulated sugar, brown sugar, orange zest, cinnamon and salt in a small bowl.
sugar3 tablespoons⅓ cup granulated sugar (plus more for the pan and dusting finished buns)⅓ cup light brown sugarorange zest (optional)2 teaspoons
17
Brush the insides of a 12 cup muffin tin lightly with butter, then sprinkle with granulated sugar. Swirl the pan around to coat all sides with sugar, then tap out the excess, reserve for finishing the buns. Line a sheet pan with parchment paper.
sugar3 tablespoons⅓ cup granulated sugar (plus more for the pan and dusting finished buns)⅓ cup light brown sugar
18
Remove the dough from the refrigerator, transfer to a lightly floured work surface and roll out to a 16 x 12 inch rectangle with the long side facing you. Brush the rectangle all over with the remaining melted butter, then sprinkle the sugar mixture evenly over the top.
sugar3 tablespoons⅓ cup granulated sugar (plus more for the pan and dusting finished buns)⅓ cup light brown sugar
19
Starting with the long side facing you, carefully roll dough into a tight log, then pinch the seams together to seal. Transfer to the parchment lined baking sheet, cover with plastic wrap and chill for ⏱️ 30 minutes to firm up.
20
Remove the log from the refrigerator, then use a sharp knife to cut into 12 even pieces. Start by cutting directly down the center, then cut each half in half, then each half into thirds.
21
Place each piece into a muffin cup, then cover loosely with plastic wrap and let proof somewhere warm until puffed up, about ⏱️ 1 hour.
22
In the meantime, preheat the oven to 375℉. Place the muffin tin on a foil-lined sheet pan to catch any drippings, then transfer to the oven. Bake until deep golden brown, about ⏱️ 45 minutes to an hour.
23
Generously dust the tops with granulated sugar as soon as they come out of the oven. Let the buns sit in the pan for about 2 to ⏱️ 3 minutes, then gently remove them from the pan and let cool upside down on a wire rack.
sugar3 tablespoons⅓ cup granulated sugar (plus more for the pan and dusting finished buns)⅓ cup light brown sugar
24
Serve warm. Buns are best enjoyed the day-of, but any leftovers can be frozen for later.
Nutrition Facts
calories
446 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
3 g
sugar Content
16 g
sodium Content
453 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
70 mg
carbohydrate Content
47 g
saturated Fat Content
17 g
unsaturated Fat Content
8 g
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