AuthorSue-AnneThese take a lot of love and time, but are ABSOLUTELY worth it. They are buttery and sweet, so keep these for a special occasion. I had my first morning bun in 2015 in Noosa Qld, and fell in love with them. I couldn't find them in Perth, so worked out the recipe. Charlie loves them without the final sugar coating, but I think the final sugar coating is a must!
[cooked-sharing]
Ingredients
Croissant Dough
30g fresh yeast (or 2 tsp dried)
50g unsalted butter
370g whole milk
60g sugar
600g bakers flour
1 tsp salt
250 g Butter
Filling
50g butter melted
2 tbs ground cinnamon
½ cup brown sugar
½ cup white sugar
Zest 2 large oranges or 6 drops of wild orange essential oil
Thermomix Directions
- Place yeast, milk, butter and sugar into mixing bowl and blend for 5 sec/speed 6. Warm for 2 min/37°C/speed 2.
- Add flour and salt and bring together for 6 sec/speed 6. Knead for 3 min.
- Turn out onto ThermoMat or floured surface and roll into a tight ball. Wrap and allow to prove for 30 minutes.
- Meanwhile, roll butter between two pieces of baking paper into a large flat square about 1 cm thick. Refrigerate.
- Put dough in fridge for 1 hour so that it is the same temperature as butter.
- Roll dough out into a square about 2cm thick. Place butter into centre of dough and fold corners in to meet in the middle as though it were an envelope.
- Roll dough out again. Fold bottom third up and top third down over bottom. Roll flat and wrap tight in cling wrap. Refrigerate for 1 hour. The dough should be rising slightly even though it is in fridge.
- Turn folded dough so that open ends are at the top and bottom and repeat folding bottom third up and top third down over bottom. Roll and refrigerate.
- Do this at two more times. The dough and butter should start forming thin layers. Wrap tight into cling wrap and refrigerate overnight.
- Mix cinnamon, sugars and orange zest in a bowl.
- Roll out dough again.
- Brush melted butter on pastry and spread cinnamon sugar mixture on pastry.
- Using you hands, gently roll the long edge of the pastry into a long log.
- Cut portions off log and put in muffin tins lined with cafe papers.
- Pre-heat oven to 180°C and allow buns to rise while the oven is getting to temperature. (You can freeze portions at this stage).
- Bake for 30 mins.
- Allow to cool for about 5 mins and then toss in white sugar.
CategoryBreakfast