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Morning Buns

Morning Buns

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  • Makes: 8 servings
  • Yield: 12 buns
  • Prep 45 mins
  • Rise 1 hr
  • Chill 2 hrs to 24 hrs
  • Stand 30 mins
  • Bake 30 mins to 35 mins
  • Cool 10 mins

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Pillowy Morning Burns, inspired by the original Brittany Buns from Madison, Wisconsin, need no caramel or pecans. They're perfect in their buttery, sugar-crusted simplicity. The recipe is from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.

Ingredients

  • 12 tablespoons unsalted butter
  • 1/4 cup lukewarm water (105 degrees F to 115 degrees F)
  • 1/4 teaspoon granulated sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 cup whole milk
  • 2 eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine sea salt
  • 4 1/4 cups bread flour
  • Canola oil
  • Granulated sugar
  • 3/4 cup lightly packed maple sugar or light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated fresh nutmeg
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup lightly packed maple sugar or light brown sugar
  • 1/4 cup granulated sugar

Directions

  1. Cut the 12 tablespoons butter into roughly half-inch cubes and let stand at room temperature to soften slightly. Meanwhile, in a small bowl, combine the water and the 1/4 teaspoon sugar. Sprinkle the yeast over the top, and jostle the bowl gently to submerge the yeast. Let stand 5 minutes.
  2. Meanwhile, in a large mixing bowl, combine the milk, eggs, 2 tablespoons sugar, the salt and 1 cup of the flour. Whisk until smooth. Add the yeast mixture and the remaining 3 1/4 cups flour, stirring with a wooden spoon until mixture comes together. (You may only need 3 cups of the remaining flour to achieve a workable dough.) Turn the dough out onto a lightly floured surface and knead gently, gradually folding in the 12 tablespoons butter. (This can get a little messy; keep flouring your hands and the surface, and don't worry about the butter oozing around a bit.)
  3. Place the dough in a lightly oiled large bowl, turning once to coat the top of the dough with oil. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down and refrigerate, covered, at least 2 hours or as long as overnight.
  4. Generously butter twelve 3 1/2-inch (jumbo) muffin cups. Sprinkle the cups lightly with additional granulated sugar. In a small bowl, stir together 3/4 cup each maple sugar and granulated sugar, the cinnamon and nutmeg.
  5. Remove dough from refrigerator and let stand for 30 minutes. On a lightly floured surface, roll dough into a large rectangle, about 10x14 inches. Spread the 6 tablespoons butter in a thin layer over the dough. Sprinkle the sugar mixture evenly over the butter, and press it down gently. Starting on a long side, roll the dough into a tight spiral. With a serrated knife, cut the dough into 12 rolls. Place a roll in each of the prepared muffin cups. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
  6. Combine the remaining 1/4 cup maple sugar and 1/4 cup granulated sugar in a shallow dish.
  7. Bake buns at 350 degrees for 30 to 35 minutes or until tops are dark brown. Cool in cups on wire racks for 10 minutes. Meanwhile, combine 1/4 cup each maple sugar and granulated sugar in a shallow dish. Loosen buns from cups with a table knife, and immediately roll in sugar mixture to coat. Serve warm or at room temperature.

Nutrition Facts

(Morning Buns)

Servings Per Recipe 8, Niacin (mg) 4, carb. (g) 76, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, chol. (mg) 79, Thiamin (mg) 1, sat. fat (g) 12, Riboflavin (mg) 0, iron (mg) 3, vit. A (IU) 612, cal. (kcal) 513, vit. C (mg) 0, Fat, total (g) 20, Potassium (mg) 128, sugar (g) 38, calcium (mg) 59, pro. (g) 8, Polyunsaturated fat (g) 1, Folate (µg) 117, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 213, fiber (g) 2

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