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The Bakery 100 · make it at home

Orange morning buns

1 day, about 1 hr hands-on · 12 buns

Croissant dough rolled up with orange-zest cinnamon sugar, baked in a muffin tin and tossed in more sugar while warm.

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The real one

You need

• 1/2 batch croissant dough, folded and chilled (see Butter croissants), or 500 g good all-butter puff pastry
• 150 g sugar (3/4 cup), plus 100 g more for rolling
• 100 g light brown sugar (1/2 cup)
• Zest of 2 oranges
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 40 g melted butter (3 tbsp)
• Soft butter for a 12-cup muffin tin

How to make it

1. Orange sugar (3 min): Rub the 150 g sugar, brown sugar, orange zest, cinnamon and salt together with your fingers until fragrant and damp.
2. Roll (10 min): Roll the dough to a 30 x 40 cm (12 x 16 in) rectangle, 4 mm thick. Brush with the melted butter and scatter two-thirds of the orange sugar over it.
3. Roll up and cut (10 min): Roll up tightly from a long side, chill 15 minutes, then cut into 12 slices.
4. Tin and proof (1 hr 30 min): Butter the muffin cups well and sprinkle each with a little of the remaining orange sugar. Set a slice in each, cut-side up. Proof at warm room temperature until puffy, about 1 1/2 hours.
5. Bake (25 min): Bake at 190C (375F) for 25 to 28 minutes until deep golden and caramelized at the edges.
6. Sugar (5 min): Tip them out at once, and while hot, roll each one in the extra 100 g sugar.

Tips

• Rolling in sugar while hot is the signature crunch.
• Store-bought all-butter puff pastry makes a good shortcut.

Chef Amazing's own home version of morning bun, in our words; not any bakery's recipe.