I know, I’m a little late on the bandwagon about this one. Almost everyone and their mama has tried the morning bun at Tartine, mostly because of it’s feature for 2 years in a row on the 7×7 list. For those of you who have not tried this, Tartine’s morning bun makes me, someone who rather sleep in than eat breakfast, want to wake up early to eat breakfast.
The morning bun is like a hybrid of a cinnamon roll and a croissant. What’s different about this morning bun compared to others is that instead of cinnamon sugar in between layers, it’s sugar infused with orange! This morning bun is light and fluffy because of the flaky dough, but the best parts were the chewy bits of sugar and orange zest nestled in between the cracks of the bun.
I thought the morning bun was amazing until I bit into the little black chunks pictured above. I asked the guy at the counter to heat up the bun for me and he gave me this. The black on there is burnt particles from their oven. Gross! At first, I though it was some kind of topping sprinkled on top, but it tasted like burnt parmesan cheese.
I’ll have to come back and re-try the morning bun at room temperature. And, maybe get a sandwich while I’m at it. When waiting in the 20 minute line to get my morning bun to go, I watched all the young hipsters eating these amazing cheese paninis.
Recipe for Tartine’s morning bun after the jump.
MORNING BUNS RECIPE
The recipe for croissant dough can be found in the Tartine cookbook.
Yields: approximately 12 buns
2 pounds croissant dough
1/2 cup brown sugar
1/2 cup white sugar
Finely grated zest of 2 medium oranges
2 tablespoons ground cinnamon
4 ounces (1 stick) butter, melted
extra white sugar for coating muffin cups and for rolling finished buns
1. In a small bowl, combine brown sugar, 1/2 cup white sugar, orange zest, cinnamon and salt. Mixture will keep in the refrigerator for 2 weeks or in the freezer for a month.
2. Prepare a 12-muffin capacity muffin tin by generously brushing bottom and sides of each cup with melted butter. Put a teaspoon of sugar in each muffin cup and swirl around to evenly coat. Tap out excess sugar.
3. Roll out croissant dough into a 1/4-inch thick, 6-inch-by-18-inch rectangle, with the long side in front of you. Brush dough with melted butter, and sprinkle sugar mixture evenly over the whole rectangle—the sugar layer should be about 1/8-inch thick. You may have some of the mixture left over.
4. Starting with the long side of the dough, roll rectangle into a cylinder. Cut cylinder into 1 1/2-inch discs. Fit each disc into the buttered and sugared muffin tins so that the swirl pattern is visible on top. You may have some extra rolled bun dough left over or just choose to bake fewer buns (if you do, cut them all and freeze individually on a pan). Once frozen, place in a resealable plastic bag and store in freezer.
To bake buns that are frozen: Prepare pan as above, let buns defrost in the prepared cups (this will depend on how warm your kitchen is, about 45 minutes), then continue with step 5.
5. Preheat oven to 375 degrees. Let rolls rise in a warm but not hot place for approximately 45 minutes. The rising time will vary depending on how cold your dough was to start and how warm a place they are put to rise. They should rise approximately to 1 1/2 times their original size. Place the muffin tin on a cookie sheet covered with parchment or foil to catch any drips while baking.
6. Bake for about 45 minutes to an hour or longer, depending on your oven. When done, the tops should be well browned and the sugar melted. Remove pan from oven and immediately turn buns out onto a clean baking sheet or work surface. Place pan in sink and cover with hot water (it will be easier to clean later). Let the buns set for 5 to 10 minutes, then toss in a bowl with some sugar to coat. These buns are best eaten the day they are made. If eating the next day, heat them up first in a 350 degree oven for 5 minutes before serving.