Fact: Tartine can do no wrong. Everyone knows this. The line constantly wraps around the block, it's worth the wait. It totally lives up to the hype. Their mornings buns are legendary. Flaky and citrusy. Sticky and sugary. Buttery and sweet. Delicate and floral. Absolutely D E L I C I O U S. To die for.
MORNING BUNS RECIPE (via 7x7)
The recipe for croissant dough can be found in the Tartine cookbook.
Yields: approximately 12 buns
2 pounds croissant dough
1/2 cup brown sugar
1/2 cup white sugar
Finely grated zest of 2 medium oranges
2 tablespoons ground cinnamon
pinch salt
4 ounces (1 stick) butter, melted
extra white sugar for coating muffin cups and for rolling finished buns
1. 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.
2. 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.
3. 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.
4. 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 step 5.
5. 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.
6. 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.
Morning Buns @ Tartine Bakery ($3.85)
415.487.2600
600 Guerrero Street
San Francisco, CA 94110
Monday 8am - 7pm
Tuesday, Wednesday 7:30am - 7pm
Thursday, Friday 7:30am - 8pm
Saturday 8am - 8pm
Sunday 9pm - 8pm
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| Morning Bun @ Tartine Bakery. Photo credit: Kendra Aronson. |
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| Morning Buns @ Tartine Bakery. Photo credit: Sarah Dvorak. |
MORNING BUNS RECIPE (via 7x7)
The recipe for croissant dough can be found in the Tartine cookbook.
Yields: approximately 12 buns
2 pounds croissant dough
1/2 cup brown sugar
1/2 cup white sugar
Finely grated zest of 2 medium oranges
2 tablespoons ground cinnamon
pinch salt
4 ounces (1 stick) butter, melted
extra white sugar for coating muffin cups and for rolling finished buns
1. 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.
2. 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.
3. 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.
4. 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 step 5.
5. 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.
6. 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.
Morning Buns @ Tartine Bakery ($3.85)
415.487.2600
600 Guerrero Street
San Francisco, CA 94110
Monday 8am - 7pm
Tuesday, Wednesday 7:30am - 7pm
Thursday, Friday 7:30am - 8pm
Saturday 8am - 8pm
Sunday 9pm - 8pm
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