morning buns

Last weekend, I was out for a walk and was struck with a strong desire for a baked good and I stopped into a nearby bakery called Craftsman and Wolves. I bought a morning bun and a coffee (that’s the photo with the coffee cup) and was struck by how delicious it was, and was inspired to try my own hand at is. I looked around for a good recipe and settled on Chic Eats’ adaptation of the very famous Tartine Bakery’s morning bun, which is one of my favorites. I checked out their cookbook and their recipe for croissant dough, which is the base of this recipe, didn’t look significantly different from the recipe I’ve used more than a dozen times with great success so I skipped it and went with my old standard: Thorough Bread and Pastry’s recipe, which I learned to make at the San Francisco Baking Institute almost four years ago exactly (I highly recommend their courses if you’re in the San Francisco Bay Area). The recipe is basically a cinnamon roll that you make with dark brown sugar, granulated sugar, cinnamon, and orange zest and then bake in muffin tins brushed with butter and sprinkled with more granulated sugar. When the buns come out of the oven, you sprinkle them with more granulated sugar - so this recipe is not for those who are hoping to reduce their sugar consumption!

As you can see, they caramelized nicely and they’re doughy and delicious. I ate two yesterday and I’ll have another one today, so I hope that their texture isn’t too negatively impacted by an overnight in an airtight container. But if you’re interested in enjoying some delicious morning buns, I highly recommend this recipe!