Morning Bun

Morning Bun

Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA

FORMULA

PROCEDURE

Posted June 28, 2012 by Gary

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    Pre-Ferment

    • 12 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Move to a covered container and let rise for 12 hours at 75˚F.
    • Also 12 hours in advance, macerate raisins in water** just to cover. Drain well prior to mixing (ideal macerated weight is reflected in the formula).

    Final dough

    • Place flour, water, milk, eggs, sugar, applesauce, salt, yeast, malt, and deactive yeast in the bowl of a planetary mixer fitted with a dough hook. mix 3 minutes on low.
    • Break biga into small pieces and mix on 2nd speed for 3 minutes.
    • Flake in butter and mix on medium speed until fully absorbed, 2 minutes.
    • Let dough ferment at room temperature for 1 hour in a covered container.
    • Divide into 1600g pieces, flatten to expel excess gas, and shape into rectangles.
    • Place dough on a floured board, cover and freeze for one hour.
    • Measure 400g butter for roll-in, pound into a block that covers the width and half the length of the dough.
    • Place butter block in center of dough, and fold both sides of dough to meet in the center.
    • Roll out on a sheeter and give 2 single folds, aligning all edges and corners.
    • Refrigerate for 30 minutes, roll out one final single fold on the sheeter.
    • Return dough to dusted board, cover and refrigerate for a minimum of 1 hour.

    Shaping

    • Sheet each 2kg of dough until it is 12 inches wide and 44 inches long.
    • Egg wash and dust heavily with cinnamon sugar mixture (430g), leaving an undusted strip on the near edge.
    • Sprinkle raisins evenly over cinnamon/sugar* mixture, 600g per 2kg of dough.
    • Starting from the far left corner, roll into a tight log, using the egg washed edge to seal the seam.
    • Beginning at one end, mark dough in 2 ½” increments.
    • Cut into rolls with a chef’s knife and press flat into a well-oiled muffin pan.

    Proofing

    • Proof in an enclosed, slightly humid, 75-78˚F environment until they become rounded and soft, about 1 to 1½ hours.
    • Bake in a 375˚F convection oven until bottoms are golden, 12-15 minutes.
    • Remove from oven and immediately roll in cinnamon and sugar.

    * To add character, consider accenting with a dash of orange blossom water or brandy. Or add clove, cardamom and nutmeg to the cinnamon sugar mixture.

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.