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Wild Flour Bakery Morning Buns

Recipe Ingredients

Buns

Butter Pack

Method

  1. 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.
  2. Buns: Dissolve yeast in water. Let yeast proof until thin layer of froth forms on top, about 5 minutes. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Spray jumbo muffin pan cups and top of rims with vegetable oil spray.
  10. Combine eggs and egg yolk, remaining 1 cup sugar and cinnamon; set aside.
  11. 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- by 24-inch rectangle that is no thicker than 1/4 inch or even thinner, if you can.
  12. 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. Put rolls immediately in middle of oven and reduce heat to 375 degrees. Bake 15 to 20 minutes, or until sides are brown and crisp.
  13. Let sit for 15 minutes. Take out of pans and roll in additional cinnamon and sugar.

Makes 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.


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