Wild Flour Bakery Morning Buns
- Butter Pack
- 1 tablespoon plus 2 teaspoons active dry yeast
- 1 cup minus 1 tablespoon lukewarm water (110 degrees F)
- 4 cups flour
- 1 1/2 cups sugar (divided)
- 2 teaspoons salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup plus 1 tablespoon cold whole milk
- 2 large eggs plus 1 large egg yolk, beaten
- 1 tablespoon ground cinnamon
- Cinnamon sugar (3/4 cup sugar and 2 teaspoons cinnamon) to coat rolls
- 1 1/2 cups (3 sticks) cold unsalted butter
- 3 tablespoons flour
- Make Butter Pack first. Cut butter into 1-inch cubes and place in electric
mixer fitted with paddle attachment. Add flour and mix until all flour is incorporated
and consistency is very even. Divide mixture into 2 parts, wrap each in plastic,
flatten somewhat into disk and refrigerate separately.
- Buns: Dissolve yeast in water. Let yeast proof until thin layer of froth
forms on top, about 5 minutes. Set aside.
- In large bowl, combine flour, 1/2 cup sugar and salt; mix well with your
hands. Using large wooden spoon, stir in unsalted melted butter, milk and reserved
yeast mixture; combine until thick paste forms.
- Turn mixture onto lightly floured work surface and knead 1 or 2 minutes,
just until dough comes together. It should be somewhat elastic but not necessarily
smooth, and supple but not wet. If dough seems dry or pieces of dough are falling
off, knead in more water.
- Place dough in lightly greased mixing bowl, cover with damp cloth and let
rise in warm spot until dough has doubled, 50 to 90 minutes.
- On floured bread board, flatten dough to about 1/2-inch thickness with floured
rolling pin. Dough should be about 15 inches by 10 inches. Set in lightly floured
jelly roll pan. Cover with plastic and freeze 30 minutes to slow yeast. Remove
from freezer, cover tightly and refrigerate until dough is thoroughly chilled,
at least 3 hours but no more than 18 hours.
- A half-hour before removing dough from refrigerator, remove half the butter
pack. Spread half the butter pack onto dough, using fingers or metal spatula.
Spread butter mixture as evenly as possible across 2/3 of dough, leaving a 1-inch
border around all sides of dough rectangle. Fold dough in thirds, starting with
unbuttered end. You will have a rectangle of dough with 3 layers, 2 of them
buttered. Give dough a quarter-turn to the right. Hit dough with rolling pin,
then roll it out again into a rectangle with the same dimensions as the first.
Fold it in thirds again, but do not butter it. Give dough a quarter-turn to
the right, then roll it out again into a rectangle. Wrap tightly in plastic.
Freeze dough 30 minutes, then refrigerate 1 hour.
- About 30 minutes before removing dough from refrigerator, remove the second
portion of butter from refrigerator. Repeat buttering and turning process, making
sure you are always turning the dough in the same direction. Wrap dough tightly
in plastic. Freeze 30 minutes, then refrigerate overnightablespoon The dough
is now ready to bake.
- Spray jumbo muffin pan cups and top of rims with vegetable oil spray.
- Combine eggs and egg yolk, remaining 1 cup sugar and cinnamon; set aside.
- Place dough on large, lightly floured work surface. It does not matter what
fold you start with. Flour top of dough and hit it hard with rolling pin several
times across dough to spread it. Give dough a quarter turn to right and hit
it again to flatten it further without building up gluten. Roll dough, flouring
top and work surface as needed, to a 40- x 24-inch rectangle that is no thicker
than 1/4 inch or even thinner, if you can.
- Brush dough evenly with egg-sugar mixture (some may be left over). Roll
up tightly and evenly, beginning at a narrow end. Seal seam by brushing it with
water. Cut into 20 pieces and set portions of dough in muffin cups and let rise
covered in warm, humid spot. When fully risen to top of pan, after about 1 hour,
preheat oven to 425 degrees F. Put rolls immediately in middle of oven and reduce
heat to 375 degrees F. Bake for 15 to 20 minutes, or until sides are brown and crisp.
- Let sit for 15 minutes. Take out of pans and roll in additional cinnamon
Yield: 20 croissants
If you do not have a warm spot in which to let bread rise, preheat oven
on lowest temperature for 30 to 60 seconds or until oven temperature registers 85
to 90 degrees. Turn off oven, set bread in oven and let rise. Do not open oven door.