Morning Buns

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Morning Buns

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A cross between a cinnamon bun and a croissant, these morning buns are *chef's kiss*.
Ingredients
  • FOR SPONGE
  • ⅔ c. whole milk (170 ml.)
  • ½ (0.25-oz.) packet active dry yeast
  • 1 c. rye flour (120 g.)
  • FOR THE DOUGH
  • Sponge
  • ½ (0.25-oz.) packet active dry yeast
  • ¾ c. buttermilk or evaporated milk
  • 2½ c. all-purpose flour (327 g.)
  • ¼ c. packed brown sugar (50 g.)
  • 2 tsp. kosher salt
  • 1 large egg
  • 2 tbsp. extra-virgin olive oil, plus more for wrapping
  • ¾ c. to 1 c. butter, thinly sliced and chilled, divided
  • FOR THE RUM RAISINS (OPTIONAL)
  • 1 c. golden raisins (150 g.)
  • 1 oz. rum
  • 1 tsp. pure vanilla extract
  • ½ c. water
  • FOR THE MAPLE BOURBON BUTTER
  • 4 tbsp. butter
  • ¼ c. maple syrup
  • 2 tbsp. bourbon
  • FOR THE FILLING
  • ¾ c. packed brown sugar
  • Zest of 2 oranges
  • Zest of 2 lemons
  • 1⅓ c. finely ground toasted almonds (200 g.)
  • ⅔ c. finely ground toasted hazelnuts (100 g.)
  • 2 tsp. ground cinnamon
  • ½ tsp. kosher salt
  • 1 c. rum raisins (optional)
  • FOR THE CINNAMON SUGAR
  • ½ c. granulated sugar
  • 1½ tsp. ground cinnamon
  • FOR THE GLAZE (OPTIONAL)
  • 2 tbsp. strong brewed coffee
  • 1 tsp. instant coffee
  • ¾ c. powdered sugar (100 g.)
  • 1 tsp. sweetened condensed milk
Instructions
  1. MAKE THE SPONGE
  2. In the bowl of a stand mixer, whisk together milk, yeast, and rye until fully combined.
  3. Cover with plastic wrap and let stand until doubled in size and porous, 1 to 2 hours.
  4. MAKE THE DOUGH
  5. To the bowl with the sponge mixture, add remaining ½ packet yeast, buttermilk (or evaporated milk), flour, sugar, salt, egg, and oil. Fit mixer with a dough hook and mix on low until a cohesive dough forms, scraping down the bowl halfway through to incorporate all dries, 2 to 3 minutes.
  6. Cover with plastic wrap again and let stand until dough doubles in size, 1 hour to 1 hour 30 minutes.
  7. Brush two long pieces of plastic wrap with more oil. Cut dough into 2 equal halves, place each on a piece of oiled plastic wrap, and use wrap to shape doughs into squares. Rewrap each piece once more with more un-oiled plastic wrap.
  8. Transfer to refrigerator to chill overnight, or at least 4 hours.
  9. The next day: On a lightly floured surface, working with one piece of dough at a time, roll square out into a 16”-x-10” rectangle. Working as quickly as possible, use your index finger and thumb to gently smush and flatten 6 to 8 tablespoons thinly sliced butter and place in an even layer into the bottom two-thirds of the rectangle. Using your palms, gently press down on butter to secure onto dough.
  10. Create a letter fold with dough: Fold top third of rectangle (without butter) down over the middle third, then fold the bottom third over the middle third. Press down on the sides of the dough to seal open edges. Turn dough 90° and roll dough out to a larger rectangle again, then repeat the letter fold. Turn dough 90° again and repeat rolling and letter fold for a third and final time. Repeat with remaining dough and butter.
  11. Rewrap each piece of laminated dough in plastic and let rest in fridge for at least 4 hours, up to overnight.
  12. MAKE THE RAISINS
  13. In a small sauce pan over medium heat, combine all ingredients and simmer until liquid is mostly absorbed, about 10 minutes. Remove from heat, set aside, and let cool to room temperature.
  14. MAKE THE MAPLE BOURBON BUTTER
  15. In a small sauce pan over medium heat, combine all ingredients and simmer until foam subsides, about 2 minutes.
  16. Let cool to room temperature.
  17. MAKE THE FILLING
  18. In a large bowl, rub brown sugar and citrus zests together. Add nuts, cinnamon, and salt and toss to combine.
  19. MAKE THE GLAZE
  20. In a medium bowl, whisk together coffees until instant granules are dissolved. Whisk in powdered sugar until smooth, then whisk in condensed milk until fully combined.
  21. MAKE THE CINNAMON SUGAR
  22. In a medium bowl, combine sugar and cinnamon.
  23. ASSEMBLE THE BUNS
  24. Preheat oven to 375°. Grease two muffin pans with cooking spray.
  25. On a lightly floured surface, working with one piece of laminated dough at a time, roll dough out to a 12”-x-10” rectangle. Brush an even layer of maple bourbon butter across on top and sprinkle evenly with half the nut mixture.
  26. Starting with the long side, roll dough into a tight log. If necessary, push ends of rolled log toward each other to maintain a 12” log. Cut log into eight 1 ½”-wide pieces, then place each roll into a muffin pan. Cover with plastic and let rest until doubled in size, about 1 hour 30 minutes to 2 hours.
  27. Repeat with remaining dough, butter mixture, and nut mixture.
  28. When proofed, bake until buns are deeply golden, about 25 to 28 minutes.
  29. Let cool for 5 to 10 minutes, then roll in cinnamon sugar.
  30. If desired, drizzle coffee glaze on top.

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