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     thomas_shunick Senior Member Username: thomas_shunick Post Number: 467 Registered: 10-2003  Rating: N/A |
* Exported from MasterCook * Morning Buns - Legendary - @ Tartine's of San Fran Recipe By :Source: Tartine's via 7x7, San Francisco, Food Finds by Kimberly Yen, April 1, 2007 via Halyna of NY @ recipelink.com; croissant dough recipe by Hobbs @ Recipelink.com Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar 1/2 cup granulated sugar 2 medium oranges -- Finely grated zest of 2 tablespoons ground cinnamon 1 pinch salt 4 ounces butter -- (1 stick) melted granulated sugar -- for coating muffin cups and for rolling finished buns Basic Croissant Dough - Bread Machine: See note section for a better idea. 2 1/4 cups bread flour 1 1/2 tablespoons sugar 2 tablespoons dry milk 1 teaspoon salt 1 tablespoon butter 2/3 cup water 2 teaspoons active dry yeast 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. 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. For the Croissant Dough: Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 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. 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 the next step. 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. 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. Description: "Muffin tins are brushed with butter, a teaspoon of the special sugar/orange mixture is swirled around then the croissant dough is spread with the sugar mixture. Buns are baked and sprinkled with more of the sugar mixture." Source: "Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - June 12, 2007" T(Cook/Bake Time): "0:45" - - - - - - - - - - - - - - - - - - - NOTES : One person has suggested to purchase the frozen croissants and thaw them and unroll them and proceed with step 5. That sure would make it easier.  Thomas of Delaware | ||
| jacqui Senior Member Username: jacqui Post Number: 20751 Registered: 12-2001  Rating: N/A |
Thomas, what a find! Knowing how perfect the scones were I will take a stab at these - not the cheaters version though. Freezing ahead makes this a simple dish for houseguests. Thank you, thank you!  J
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