When I visited Tartine in San Francisco, I found perfection in the shape of a so called ‘morning bun’. I found the recipe online, but realized that I was in no mood to make croissant dough. So I tried pre-made puff pastry as a shortcut. What I got was next to amazing! Sure it didn’t have that same doughy bun taste, but the flavor – WOW. These had the same quality, albeit with a little extra crunch.
melted butter and sugar to prep pan
1 package puff pastry (2 sheets)
1/2 cup brown sugar
1/2 cup white sugar
Finely grated zest of two oranges
2 Tablespoons ground cinnamon
pinch of salt
1 stick of butter, melted
Preheat the oven to 350 degrees. Defrost your puff pastry, set aside. Grease a 12 cup muffin pan with butter, sprinkling each cup with a little bit of white sugar. Set aside.
In a small bowl combine the brown sugar, white sugar, orange zest, cinnamon and salt. You can even freeze this for up to a month, if you want to make buns on a moment’s notice. (Who doesn’t.)
Once your puff pastry is ready, take ONE of the sheets and lay it out. I like to use a silicone pastry brush – brush the melted butter on BOTH sides of the pastry. Take HALF of the sugar mixture and spread it over the top of the pastry.
Carefully roll into a log shape. Cut the log into 6 pieces. Place the cut pieces upright in the prepped muffin pan. Repeat this process with the second sheet of puff pastry.
Bake for 20-22 minutes until the puff pastry is a golden brown. Pull the buns out of the pan, and plate. I like to eat these right away – they taste best warm and gooey. Perfect for a Sunday morning.