MORNING PASTRY RECIPES

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MORNING BUNS RECIPE | ALLRECIPES



Morning Buns Recipe | Allrecipes image

These flaky morning buns are an interesting change from traditional cinnamon rolls. Making the croissant-style dough from scratch is a long labor of love, but for a dedicated baker the results are well worth the work.

Provided by Samie

Categories     Bread    Yeast Bread Recipes

Total Time 155 minutes

Prep Time 1 hours 30 minutes

Cook Time 25 minutes

Yield 24 morning buns

Number Of Ingredients 13

1?½ cups cold butter
2 tablespoons all-purpose flour
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
¼ cup warm water (110 to 120 degrees F)
4 cups all-purpose flour, divided
1?? cups milk
2 tablespoons butter, melted
1 cup brown sugar
1 cup white sugar
3 tablespoons ground cinnamon
3 tablespoons melted butter, divided
1 teaspoon ground cinnamon, or as needed

Steps:

  • Remove 1 1/2 cups butter from refrigerator and let stand for 10 minutes at room temperature. Stir 1 1/2 cups cold butter and 2 tablespoons flour together in a bowl with an electric mixer on slow speed until flour is just incorporated. Turn butter mixture out onto aluminum foil and shape into a 6-inch square. Wrap with aluminum foil and refrigerate.
  • Dissolve yeast and 3 tablespoons white sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Stir 3 cups flour, milk, 2 tablespoons melted butter, and yeast mixture together in a bowl. Add remaining 1 cup flour, 1/3 cup at a time, stirring to form a soft dough. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Place dough in a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
  • Remove dough and butter-flour square from refrigerator. Turn dough out onto a lightly floured surface and roll into a 10x10-inch square. Place unwrapped butter square on the diagonal in the center of the dough square. Fold dough corners to overlap in the center of the butter square. Pinch dough edges together to seal.
  • Roll folded dough into an 8x18-inch rectangle. Fold dough into thirds from long ends to the center, as if folding a letter. Roll and repeat the fold thirds folding process. Wrap dough in plastic wrap and refrigerate for 1 hour. Repeat the rolling, folding, and refrigerating process twice, and finish by refrigerating the dough for 4 hours or up to overnight.
  • Stir 1 cup brown sugar, 1 cup white sugar, and 3 tablespoons together in a bowl.
  • Brush 24 muffin cups with melted butter and sprinkle each cup with ground cinnamon, turning to coat sides of muffin cups.
  • Roll dough into an 10x36-inch rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture, reserving 1/2 cup. Starting at the wide end, roll up the dough and pinch edge to seal. Cut roll into 24 pieces. Place pieces in prepared muffin pans; let rise until doubled in size, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until a toothpick inserted in the center of the bun comes out clean, about 25 minutes. Roll the top of each bun in reserved 1/2 cup cinnamon-sugar mixture and set on a wire rack to cool.

Nutrition Facts : Calories 273.4 calories, CarbohydrateContent 33.9 g, CholesterolContent 38 mg, FatContent 14.4 g, FiberContent 1.2 g, ProteinContent 3.1 g, SaturatedFatContent 9 g, SodiumContent 107.1 mg, SugarContent 16.5 g

CHRISTMAS WREATH PASTRY RECIPE | SOUTHERN LIVING



Christmas Wreath Pastry Recipe | Southern Living image

This pastry can be a decadent addition to your Christmas morning tradition.

Provided by Micah A Leal

Total Time 3 hours 20 minutes

Number Of Ingredients 15

3/4 cup dried cherries
1/4 cup orange liqueur (such as Grand Marnier or Cointreau)
10 ounces almond paste
1/4 cup unsalted butter, room temperature
1 tablespoons all purpose flour
Zest of 1 lemon
4 1/2 teaspoons instant yeast
1 1/3 cups warm whole milk (110°F-115°F)
1/2 cup sugar
3 1/3 cups all purpose flour
1/4 teaspoon kosher salt
1/3 cup vegetable oil
1 cup powdered sugar
1 to 2 tablespoons whole milk
2 tablespoons sliced almonds

Steps:

  • In a bowl, combine dried cherries with orange liqueur. Add water until cherries are just covered and soak for 1 hour.
  • Make Dough: In a large bowl, whisk together yeast, warm milk, and sugar until sugar is dissolved. Set aside for 10 minutes until frothy. Add flour, salt, and vegetable oil; stir together until a shaggy dough forms. Transfer dough to lightly floured work surface and knead until dough no longer sticks to the surface, 3 to 5 minutes. Transfer dough to a lightly greased bowl, cover, and allow to rest at room temperature until doubled in size, about 1 hour.
  • Make Filling: In a stand mixer, cream together almond paste and butter on medium until smooth. Add flour and lemon zest, and mix until well combined. Drain cherries from soaking liquid. Add drained cherries to filling, gently folding in the cherries with a spatula.
  • Generously flour a work surface. Punch down dough to remove excess gas and transfer to floured work surface. Flour the dough and use a rolling pin to roll dough into a 9- x- 32-inch rectangle. Sprinkle almond filling evenly over rectangle and use a spatula or your hands to evenly spread the filling over the dough. Starting at the long edge nearest yourself, tightly begin to roll the dough and filling to the other long side of the rectangle, making a tight and even rolled rope. Generously flour your surface again and using a large knife, cut the rope in half longwise, exposing the inside of the roll all the way down and creating two long pieces.
  • Take each long piece of dough and wrap them around each other by lifting one piece over and then under the other until the two ropes are entirely intertwined. Work so that the exposed layers are facing up and the smooth layer of dough is facing down. Bring the two ends of the braided pieces together and tuck one under the other creating a seamless ring. Transfer to a parchment paper-lined baking sheet, cover with plastic wrap, and allow to rest until puffy, about 1 hour.
  • Preheat oven to 350°F. Remove plastic wrap from pastry, brush entire surface of pastry with egg wash, and transfer to preheated oven for about 25 minutes until golden brown and baked through. Allow to cool completely before glazing.
  • Make Glaze: Combine powdered sugar with 1 tablespoon milk. Add more milk 1 teaspoonful at a time until a desired pourable consistency is reached. Drizzle glaze over wreath and sprinkle with sliced almonds.

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